Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 8
INGREDIENTS:
24 ounces sea bass filets patted dry
3 tablespoons ghee or avocado oil
3 tablespoons cajun seasoning
2 yellow onions
2 bell peppers
4 celery ribs
28 ounces diced tomatoes
¼ cup tomato paste
3 bay leaves
1 ½ cups bone broth
2 pounds medium to large raw shrimp
sea salt to taste
black pepper
DIRECTIONS:
1. Sprinkle 1/2 of the Cajun flavoring onto the fish and provide it a mix
make sure it’s miles protected properly and placed aside.
2. Put the ghee within the Instant Pot and push “Sauté”. Hold up until it
peruses “Hot” and includes the barramundi lumps.
3. Sauté for around 4 minutes, until it appears cooked on the 2 facets.
Utilize an opened spoon to trade the fish to a large plate.
4. Include the onions, pepper, celery and the remainder of the Cajun
flavoring to the pot and sauté for two minutes until fragrant.
5. Include the cooked fish, diced tomatoes, tomato glue, immediately
leaves, and bone juices to the pot and supply it a pleasing combo.
6. When the five minutes have finished, push the “Keep heat/Cancel” trap.
7. Circumspectly alternate the “Fixing” valve over to “Venting,” on the
way to bodily discharge most people of the burden.
8. When the weight has been discharging, evacuate the duvet and
exchange the putting to “Sauté” over again.
9. Include the shrimp and cook for around three-four minutes, or until the
shrimp have grown to become out to be difficult to understand.
10. Include a few extra ocean salt and dark pepper, to flavor. Serve
warm and finish off with a few cauliflower rice and chives.
NUTRITION: Calories 432 Fat 19g Carbs 15g Sugar 5g Protein 43g Smart
Points: 7