Frozen Fish In Slow Cooker Food

SLOW COOKER FISH FILLETS

Slow Cooker Fish Fillets image

I was intrigued by this technique, which I saw in one of Stephanie O'Dea's cookbooks. I didn't care for the rub she had in her recipe, but liked the technique. Fish fillets take very little time to cook, so I've never even considered using a low cooker, but this is really easy and allows you to customize the fish for different people.

Provided by duonyte

Categories Lunch/Snacks

Time 3h20m

Yield 3 serving(s)

Number Of Ingredients 6

Ingredients

1 lb firm fish fillet (I have used salmon and catfish)
salt and pepper, to taste
fresh herb, lemon slices, white wine
minced garlic, minced ginger, soy sauce
pesto sauce
black bean sauce, minced garlic, ponzu

Steps:

You can use as much fish as you need (and will fit in your crockpot), about 6 ounces per serving. I like to make a whole 1 lb fillet for my needs, but have also made individual portions.
Place a fillet on one half of a large piece of aluminum foil.
Season the fillet as you like - my favorite right now is fresh bay leaves with thin slices of lemon and a splash of white wine. The seasonings are just suggestions, use your imagination.
Fold over the foil, fold up the edges and seal well. This keeps the juices inside, eliminating the need to clean up. If it does leak, clean up is still easy.
Place in slow cooker. You can stack the packages. I can get three into my 5 quart cooker.
Cook on Low for 3 hours. (O'Dea says 2 to 3 hours, my schedule has always had the fillets cook for 3 hours).
Remove from cooker and open carefully, there may be steam coming out.

Nutrition Facts : Calories 158.7, Fat 1.3, SaturatedFat 0.2, Cholesterol 83.1, Sodium 117.9, Protein 34.5

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