Pressure Cooker Lemon Dill Steamed Trout2021-03-06
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 3m
- Ready In: 13m
Average Member Rating
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This information is per serving.
Saturated Fat0.9 g
Trans Fat2.2 g
Unsaturated Fat1.5 g
Pressure cooker lemon dill steamed trout. Given its simplicity, pressure cooker lemon dill steamed trout is an easy and delicious dish that can be whipped up any time of the year. It’s also a perfect dish for family and friends.
The Health Benefits of Eating a Steamed Trout
Lemon dill steamed trout is an excellent source of protein and omega-3 fatty acids. It is also a great way to get your daily dose of vitamin D.
Steamed trout is low in carbs, making it an ideal meal for those who are following a ketogenic diet.
How to Prepare Lemon Dill Steamed Trout in an Instant Pot and Keep It Tasty?
The secret to this recipe is using a pressure cooker. The fish cooks in a fraction of the time and it tastes great!
– Put the fish in the pressure cooker with about 1/4 cup of water, 1 tablespoon of lemon juice, 1 tablespoon of fresh dill, and salt to taste.
– Lock on the lid and cook on high pressure for 3 minutes.
– Release all the pressure by running cold water over it, before opening up.
– Serve with lemon wedges and enjoy!
What should I serve with this dish?
Side dishes for steamed trout:
– Steamed broccoli
– Sautéed spinach
– Rice pilaf
Pressure Cooker Lemon Dill Steamed Trout
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- For Lemone Mayonnaise:
- 1 cup (250 ml) mayonnaise
- freshly squeezed juice and grated zest of half lemon
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons Sriracha hot sauce
- For Trout:
- 3/4 cup (180 ml) water
- 1 head lettuce,torn into pieces
- 2 tablespoons dry white wine
- 4 (6-8 oz (180-240 g)) trout,cleaned and boned
- sea salt and freshly ground black pepper
- 4 tablespoons olive oil
- 2 lemond,thinly sliced
- 2 samll bunch fresh dill
To make Lemon Mayonnaise: In a small mixing bowl, combine all lemon mayonnaise. Stir well. Taste for lemon juice and hot sauce. Place in an airtight container and refrigerate for 1 hour.
In a pressure cooker, arrange 2/3 lettuce leaves. Pour in water and dry white wine.
Season each trout with salt and black pepper (insight and out). Drizzle a cavity of each with 1 tablespoon olive oil. Stuff each trout with lemon slices and fresh dill. Arrange trout, side by side, on top of lettuce in a pressure cooker. Cover with remaining lettuce leaves.
Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Using tongs, remove the top layer of lettuce. Using a spatula, transfer cooked tout to the serving platter. Discard the bed of lettuce leaves. Serve steamed fish with lemon mayonnaise sauce on the side.