TAHITIAN SWORDFISH

Pressure cooking time: 3 minutes Yields: 4 Servings

Ingredients:
   
1/4 cup fresh basil (chopped)
2 small cloves garlic
1 piece fresh ginger, about 3/4
inch cube
2 strips orange zest
2 strips lime zest
1/3 cup vegetable oil
4 1/2 tablespoons seasoned rice
vinegar
2 tablespoons orange juice
1/4 teaspoon crushed red pepper
Salt to taste
4 Swordfish steaks, about 1/2 inch
thick
Fresh basil springs for garnish
Vegetables of your choice
1 cup water
   
Mince basil, garlic, ginger, orange zest and lime zest in a food processor or by hand. Mix with the oil, vinegar, orange juice, red pepper flanks and salt to taste. Transfer to a large plastic food bag and add the swordfish. Seal the bag and turn it over several times so the fish is well coated. Refrigerate at least 4 hours or overnight.
Transfer the fish and marinade to the cooker. Add water. Close pressure cooker and bring up to full pressure.
Reduce heat to stabilize pressure and cook for 3 minutes. Release pressure immediately. The fish should be firm but not hard. Add more time if necessary, taking care not to overcook the fish. Spoon the marinade over the fish and garnish with sprigs of basil.

Pull the beards from the mussels. Put the mussels in a bowl of cold
salted water to soak while you proceed with the soup. Discard any
mussels that open during soaking.