Slow Cooker Halibut Veracruz
- Total Time
- 8:30
- Prep
- 0:10
- Cook
- 8:20
- Serves
- 4
- Difficulty
- Easy
Here’s an enlightened version of a classic, Mexican sauce, this time for halibut.
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no salt added diced tomatoes28 oz
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uncooked bell pepper(s)1 item(s), medium, green, stemmed, cored, and chopped
-
uncooked bell pepper(s)2 item(s), medium
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uncooked onion(s)¼ cup(s), chopped, yellow,, stemmed, cored, and chopped
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minced garlic1 Tbsp
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canned or bottled pickled green olive(s)6 item(s), finely chopped
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raisins1 Tbsp, finely chopped
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capers2 tsp, drained and rinsed, finely chopped
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fresh parsley¼ cup(s), chopped
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fresh lime juice1 tsp
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uncooked halibut fillet(s)24 oz, (four 6-oz fillets)
- Mix the tomatoes, all the bell pepper, onion, garlic, olives, raisins, and capers in a 5- to 6-quart slow cooker. Cover and cook on low for 5 hours. Afterwards, the dish may stay on the keep-warm setting for up to 3 hours.
- Stir in the parsley and lime juice. Nestle the fillets into the broth, spooning some of it over them. Turn the cooker to high, cover, and cook for 20 minutes. Serve in bowls.
- Serving size: 1 fillet and 1 cup sauce and vegetables.