Healthy Crock Pot Fish Fillet Recipes
SLOW-COOKER FISH CHOWDER
A great, hearty fish chowder that's lower in fat. Perfect for a winter's day. This recipe is very versatile. I use low-sodium, homemade stock and I find there's enough salt from the bacon that no more is needed. You can change up the seafood, the vegetables, and the seasonings. I find seafood chowder difficult to reheat (a no-no at work!) so I would make this when I have company coming who can finish it in 1 or 2 days.
Provided by KathrynG
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 4h30m
Yield 9
Number Of Ingredients 14
Steps:
- Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
- Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
- Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 27.9 g, Cholesterol 56.5 mg, Fat 6 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 2.6 g, Sodium 723.5 mg, Sugar 7.4 g
HEALTHY CROCK-POT FISH FILLET
This is a recipe that came with my crock-pot. You will need prepare salsa or an olive tapenade for serving.
Provided by Lucy Selvaggio-Diaz
Categories Fish
Time 45m
Number Of Ingredients 5
Steps:
- 1. Season both sides of the fish with salt and pepper and place in the crock-pot. Place the herbs and lemon slices on top of the fish. You can also tuck some underneath the fish as well.
- 2. Cover the crock-pot and cook on high until the fish is cooked through and no longer translucent, 30-40 minutes. The cooking time will vary according to the thickness of the fillet.
- 3. Remove the lemon slices and to with salsa or tapenade.
SLOW COOKER FISH FILLETS
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
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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