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Slow Cooker Halibut Veracruz

Total Time
8 hr 30 min
Prep
10 min
Cook
8 hr 20 min
Serves
4
Difficulty
Easy
Here’s an enlightened version of a classic, Mexican sauce, this time for halibut.
Ingredients

no salt added diced tomatoes

28 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 garlic

1 Tbsp

canned or bottled pickled green olive(s)

6 item(s), finely chopped

raisins

1 Tbsp, finely chopped

capers

2 tsp, drained and rinsed, finely chopped

fresh parsley

¼ cup(s), chopped

fresh lime juice

1 tsp

uncooked halibut fillet(s)

24 oz, (four 6-oz fillets)

Instructions

  1. 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.
  2. 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.
  3. Serving size: 1 fillet and 1 cup sauce and vegetables.

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