Pressure Cooker Spicy Tomato Swordfish Steaks

  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8m
  • Ready In: 18m

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Pressure cooker spicy tomato swordfish steaks. Swordfish steaks with spices and tomatoes cooked in a pressure cooker. Use dry white wine asĀ  pare for this spicy tomato swordfish steaks.

Ingredients

  • 2 tablespoons olive oil
  • 2 boneless and skinless sworfish steaks
  • 1/2 teaspoon salt
  • 1 medium yellow onion,peeled and chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon sweet paprika
  • 1/2 tablespoon freshly ground corainder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground ginger
  • 1/2 teaspoon cayenne pepper
  • 14 oz (420 ml) can diced tomatoes
  • 1/2 cup (125 ml) low-fat chicken broth
  • 1/2 cup (125 ml) bottled clam juice
  • 2 tablespoons red wine vinegar

Method

Step 1

In a pressure cooker,heat olive oil over medium heat.

Step 2

Season swordfish steaks with salt. Place in hot oil. Brown on both sides for about 4 minutes,turning once.

Step 3

Remove browned fish steaks from pressure cooker. Transfer to a plate.

Step 4

Add garlic and onion to pressure cooker. Cook,stirring,for 1 minute. Stir in paprika,coriander,turmeric,cumin,cinnamon,ginger and cayenne pepper. Cook,stirring,for less for 1 minute,until aromatic.

Step 5

Pour in tomatoes along their juices,chicken broth,clam juice and vinegar. Stir well.

Step 6

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 5 minutes.

Step 7

Open pressure cooker,using Quick Release mode. Return cooked fish with any accumulated juices to pressure cooker.

Step 8

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 3 minutes.

Step 9

Open pressure cooker,using Quick release mode. Transfer cooked fish steaks to serving platter. Pour sauce over. Sprinkle with fresh chopped parsley. Serve hot.

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