Crock-Pot® Slow Cooked Lemon Caper Halibut
Time on High: not recommended Time on Low: 2 to 3 hours I love making fish in my Crock-Pot® slow cooker. Not only is it way healthier than pan-frying or cooking in a bunch of butter, it always comes out super moist and flakey. This recipe has quickly become a family favorite. You could substitute another fish if desired, just make sure it's a fish that is medium-firm in density similar to halibut.
4 Halibut filets, thawed
1 Lemon, sliced
1 Lemon for garnish
½ Cup white wine or chicken broth
1 Tablespoon dried basil
1 Teaspoon minced garlic
1 Tablespoon capers
2 Tablespoon butter
Salt and Pepper
1. Slice one of the lemons in about 10 thin rings and place on the bottom of a 5 to 6 Quart Crock-Pot® slow cooker.
2. Place the halibut fillets in a single layer on top of the lemon slices.
3. Pour chicken broth or white wine over top of ingredients in the slow cooker.
4. Sprinkle with salt & pepper, garlic and dried basil.
5. Cover; cook on Low for 2 to 3 hours. Or, until the internal temperature of the halibut is at 145 degrees Fahrenheit.
6. In a small saucepan, heat butter and capers just until butter starts to brown.
7. To serve, place a halibut filet on a plate. Drizzle with the caper sauce and garnish with a lemon wedge.