This book is divided into sections: Beef, chicken, pasta/meatless, seafood, desserts, and drinks. I decided that I might as well make a seafood meal, just to see. I never thought to make fish in the crock pot… but then again, I’ve only really ever made chili and stew before this week!
2 lbs flounder fillets, fresh or frozen
1/2 tsp salt
3/4 cup chicken broth
2 tbsp lemon juice
2 tbsp dried chives
2 tbsp dried minced onion
1/2-1 tsp leaf marjoram
4 tbsp chopped fresh parsley
I made some changes. I didn’t use 2 lbs of flounder because seriously, when will we eat two pounds worth? So I stuck a few fillets, frozen because I forgot to take it out the night before. I didn’t have dried chives or marjoram, or fresh parsley for that matter, so I just mixed some dried parsley, minced onion and oregano together. It wasn’t too bad.
1. Wipe fish as dry as possible. Cut fish into portions to fit slow cooker.
2. Sprinkle with salt.
3. Combine broth and lemon juice, and herbs.
4. Pour over fish.
5. Cover. Cook on High 3-4 hours.
My Review: I was unsure about fish in the crock pot but man, it was tasty!! I put a little bit too much salt in there (hm, didn’t measure, just winged it) so it was pretty salty, but whatever. Hardens the arteries, right? The fish was wonderful, falling apart. We served it on top of quinoa with a stir fry side of zucchini, green and red peppers, and mushrooms. Yeah, we’re healthy like that. Good meal!!