SWORDFISH TERIYAKI

Serves 4

1-1/2 to 1-3/4 pounds swordfish or tuna steaks, cut in 1-1/2 inch cubes

2 red peppers, cut in 1-1/2 inch pieces

10 scallions, cut in 1-1/2 inch lengths – thicker portions only

2 tablespoons oil

Teriyaki Sauce:

1/4 cup low sodium soy sauce

2 tablespoons sugar

2 tablespoons dry sherry

1 tablespoon rice wine or other white wine

1-1/2 teaspoons grated fresh ginger

2 cloves garlic, minced

1 tablespoon sesame oil

1 teaspoon hoisin sauce

DIRECTIONS

1. In bowl, large enough to hold the fish, mix together the Teriyaki Sauce ingredients. Marinate the fish, peppers and scallions for about 30 minutes. Drain and dry on paper towels, reserving the marinade.
2. Heat the oil in the pressure cooker until very hot. Quickly sauté the scallions and peppers a few seconds and transfer to a steamer basket.
3. Sear the fish briefly and reserve. Pour the marinade into the cooker and lower steamer basket. Close the lid and bring to high pressure, then lower heat and cook for one minute. Release pressure and remove the lid.
4. Add reserved fish to the steamer basket, close lid again and bring to high pressure, then lower heat and cook for additional 2 minutes. Release pressure, remove lid and serve immediately.