Instant Pot Coconut Crusted Alaska Pollock
These coconut crusted fish filets are a delicious way to enjoy Alaska pollock and can be made in under 20 minutes in the pressure cooker!
Ingredients
- 1 lb asparagus
- 2 Tbsp butter
Coconut Crust Breading
- 2 Tbsp honey
- 2 eggs
- 1/2 cup unsweetened coconut flakes
- 1/2 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 Wild Alaska pollock fillets
- 3 lemon slices, for topping
- 1.5 lb baby potatoes
Instructions
- Add ½ cup water to the bottom of the pressure cooker and place the trivet or steamer basket on top with layered asparagus. Add a few tablespoons of butter, if desired. Lock the lid and set the pressure cooker to high for 0 minutes + quick release.
- When the asparagus is done cooking*, unlock the lid and place asparagus aside. Season with salt and pepper and more butter, if desired.
- Clean inside of pressure cooker and spray with olive oil or butter to prepare for potatoes and fish.
- Add baby potatoes to bottom of pressure cooker, and pour 1 cup of water over them. Coat with a little olive oil and salt and pepper.
- In a small bowl, crack two eggs and mix in two tablespoons of honey.
- In another bowl, mix coconut flakes, panko breadcrumbs, garlic powder, cumin, salt and pepper.
- Dip Alaska pollock filets first into egg mixture bowl and then into the shredded coconut bowl, making sure the filets get completely coated.
- Place trivet on top of potatoes and lay coated pollock filets on the trivet side by side, skin down.
- Top each filet with 1-2 lemon slices, if desired.
- Close the lid and turn the valve to Sealing position. Set on “pressure cooker” setting and manually set the time for 3 minutes on high (5 minutes for frozen fillets).
- When the timer sounds and is done cooking, use the quick release method to release the pressure.
- Remove the trivet with coconut fish and remove the potatoes, and put on a plate and serve with asparagus.
- Top with additional lemon slices or lemon juice and serve.
Notes
*If you like your asparagus crisper when cooking, after the pressure cooker setting Is done, you can turn the pressure cooker to the “sautee” setting with salt, pepper and olive oil for 1-2 minutes. If not, skip that step.
**I used a quick release with the baby potatoes and fish because they cook quickly, and you don’t want them overly mushy. This is also why I recommend using fresh fish for this recipe, however, it will still work with frozen fish filets.
Nutrition
Serving: 1Calories: 672kcalCarbohydrates: 83gProtein: 38gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 6gCholesterol: 222mgSodium: 772mgFiber: 11gSugar: 18g
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