Slow Cooker Halibut Veracruz
- Total Time
Here’s an enlightened version of a classic, Mexican sauce, this time for halibut.
no salt added diced tomatoes28 oz
uncooked bell pepper(s)1 item(s), medium, green, stemmed, cored, and chopped
uncooked bell pepper(s)2 item(s), medium
uncooked onion(s)¼ cup(s), chopped, yellow,, stemmed, cored, and chopped
minced garlic1 Tbsp
canned or bottled pickled green olive(s)6 item(s), finely chopped
raisins1 Tbsp, finely chopped
capers2 tsp, drained and rinsed, finely chopped
fresh parsley¼ cup(s), chopped
fresh lime juice1 tsp
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.