Slow cooker halibut Veracruz

SmartPoints® value per serving
Total Time
8 hr 30 min
10 min
8 hr 20 min
Here’s an enlightened version of a classic, Mexican sauce, that is ready for the slow cooker in only 10 minutes. While the fish cooks in the sauce, steam some brown rice and toss a quick green salad. Using a zesty orange-based dressing complements the Veracruz sauce nicely. Spoon rice in to a shallow bowl and top with the fish and sauce. This dish is full of beautiful colors in contract to the flaky white fish, making it ideal for dinner guests. The sauce can also be made-ahead easily. Simply stir in the parsley and lime juice, cool and place in the fridge for up to 3 days. Not just ideal with fish, the sauce alone can be served over simple chicken breasts or alongside seared pork tenderloin.


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


1 Tbsp, finely chopped


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)


  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.