CrockPot Mahi Mahi With Asparagus, Broccoli, and Spinach

Day 139.

It's been hot here. It's been hotter, but we are definitely having a mini heat-wave. The heat doesn't bother me too awful much at home, but it does when I'm out in the car or running errands.

Adam also just signed us up to run a half-marathon this summer. Which means I've got to go back to eating mostly light and lean foods for the next eight weeks or so.

Except for the days off.

Because I'm totally planning for those!

I had a long run planned last week, and I knew it was going to be hot. When it's hot, I'm not interested in eating too awful much, but knew I needed some protein.

After digging through the freezer, I found a neglected package of frozen mahi mahi with some sort of lemon-pepper marinade.

I had it for lunch with a bunch of fresh veggies; it hit the spot, it didn't heat or stink up the house, and I had enough good-for-me-food floating around inside to go for a proper run.

The Ingredients.

--16 of mahi mahi or other favorite fish

--> ours was seasoned already. If you have unflavored fish, rub with some olive oil, salt, pepper, lemon juice, chili flakes, or other seasoning blend that you really enjoy.

--fresh somewhat-soft vegetables. I use broccoli, asparagus, and spinach.

--a touch of water, or lemon juice (about 2T)

The Directions.

Wash all your veggies, and put damp into the crockpot. Top with your fish. I squeezed the marinade out of the fish, because it seemed awfully oily.

I added 2T of water to the crockpot and cooked on LOW for approximately 2-3 hours. Mahi Mahi is pretty thick; if you are using thinner fish (such as tilapia) check after 90 minutes.

The Verdict.

I was very happy that I made this and ate it for lunch. I sort of forget about lunch a lot, and grab whatever is lying around, or pick at leftovers. I've also noticed the kids are more inclined to try new foods in the middle of the day, before the 4 o'clock crankies hit. My three-year-old ate this with me, and my six-year-old had it as an after school snack. The stars must have been in proper alignment or something, because there wasn't any fuss about having fish and vegetables as a snack.

I don't expect a repeat of that performance any time soon, but I am happy that it occurred!

CrockPot Jamaican Salmon

Day 194.

I like it when sweet and spicy flavors co-mingle, so I was intrigued by the idea of making a Jamaican dry rub of my own to use on chicken or fish.

That, and when ever I hear someone on TV name a dish "Jamaican Me Crazy" something or other, I simultaneously groan and laugh. Every. Single. Time.

We've had rather heavy meals lately, and needed to lighten it up a bit. Cooking fish in your crockpot is super easy, and results in a perfectly cooked, flaky fish, with no icky fish smell.

and! since you're cooking the fish in foil, the crock is virtually spotless when you're finished; an added bonus.

The Ingredients.

--aluminum foil (go for a good quality, not the cheapy dollar store stuff)
--1 pound thawed or fresh salmon

For the jerk rub:

-- 1/8 t cloves
--1/8 t ginger
--1/8 t nutmeg
--1 t salt
--1 t onion or garlic powder (I used onion)
--2 t white sugar
--1/4 t chipotle chili powder
--1/2 t cayenne pepper (this was TOO much for us. Don't use this much.)
--1/4 t black pepper
--1/8 t thyme
--1/2 t cinnamon

or buy a bottle of Jamaican jerk rub seasoning, and use about 1/4 cup.

The Directions.

Combine all of the spice run ingredients in a bowl. Spread out a length of foil, and put the fish in the middle of it. Rub both sides of the fish with the dry rub. Fold the foil over and make an enclosed packet. If it looks like there is a gap and it might leak fish juice out, use another piece to wrap around, just in case.

Put the foil packet into the crockpot. Do not add any water.

Cover and cook on low for 2 hours. Fish doesn't take long to cook. The fish is done when it flakes easily with a fork.

Serve with rice or pasta and vegetables.

The Verdict.

The salmon cooked perfectly, but the spice rub was way too spicy for me. I needed a big bite of rice with each bite to act as a fire extinguisher. Adam wasn't home to taste it, he'll have the leftovers. I didn't even try to get the kids to eat any---it was much too spicy.

BUT! I still liked the flavor---I would definitely use a dry jerk rub again, but use much less cayenne, or leave it out all together and just stick with the chipotle chili powder and the black pepper.

CrockPot Fillet of Sole with Pesto Recipe

Day 245.

Happy Labor Day!

I made some fish yesterday. In the crockpot. It was terribly easy.

This is the lazy way to make fish. My brother and his wife (Hi Andy! Hi Karen!) went to Italy this summer and brought us back a bottle of genuine Italian pesto.
I put it in the crockpot.

The Ingredients.

--1 to 2 pounds of white fish. I used Sole.
--bottled pesto
--shredded Parmesan cheese
--foil

The Directions.

Spread out a layer of foil on the counter top. Put a piece of fish in it. Cover it with a spoonful of pesto. Sprinkle on some shredded Parmesan.

Fold over the foil to create a little packet. Put the packet in the crockpot.

Continue to layer in foil packets until you run out of fish.

If you are feeling spunky, go ahead and layer in some asparagus, spinach, squash, zucchini, or some other vegetable you feel goes well with fish.

I fit 4 large foil packets into a 6 quart crockpot, and could have added a few extra.

DON'T add water. I promise it will cook. Cover and cook on LOW for 3-4 hours. You really should check it after 3 hours. The fish is done when it is fully white and flakes nicely with a fork. The stuff on the bottom will cook the same as the stuff on the top.

The Verdict.

Moist, delicious, flaky fish. With no fish smell! My 6-year-old ate two platefuls and decided that she was only going to eat fish from now on. Every day (just in case I didn't realize from now on meant every day...).

CrockPot Halibut in White Sauce with Broccolini

Day 274.

Good morning! I made a halibut in white sauce for Sunday lunch. It was good. It wasn't as good as the parmesan tilapia, but that's probably to be expected. I am having fun experimenting with fish in the crockpot. I wouldn't have been pushed to try it out without this challenge, and now I really don't think I'll go back to the stove top or oven---it's just too easy in the crockpot and I can not get over the no-fish-smell.

The Ingredients.
recipe from Slow and Simple

--24 oz halibut (or other white fish. Halibut is pretty hearty, so adjust cooking time as necessary)
--2 T flour (I used Pamela's)
--1 T white sugar
--1/4 cup butter, melted
--1/3 cup white wine (or chicken broth)
--2/3 cup fat free milk
--juice from 1 lemon

The Directions.

Microwave butter in a glass bowl, and whisk in the flour. In a separate bowl, combine the milk and the white wine. Slowly add the flour mixture to the milk and wine, stirring the whole time. Squeeze in the lemon. If you dump the cold milk and wine into the flour mixture too quickly, the flour and butter will separate again, and the butter will harden and create weird gloppy lumps that will float to the surface.

Ask me how I know this...

Add the sugar to the sauce mixture. Put the fish (mine was frozen solid) in your crockpot, and cover with the milk and wine liquid. Lay the broccolini on top. Cover and cook on high for about 2 hours, or until the fish flakes easily with a fork.

The Verdict.

It needs salt. My halibut had some bones that I wasn't aware of, which was the biggest problem with this meal. We had it for Sunday Linner? Dunch? (we ate at 3) and all ate a good amount. My kids would have prefered salmon or the parmesean tilapia, though.

Cedar Planked Salmon Cooked in the CrockPot

Day 338.

I bought a cedar board a while ago, and planned on using it in the summer, but never got around to it. This is a fun way to cook fish in the crockpot---it's different, and the cedar provides a hint of smokey and woodsy flavor to the fish. My kids love fish, and each ate a bunch, which thrilled me so much we got frozen yogurt for dessert.

The Ingredients.

--1 singe-use cedar plank, cut to size
--1 lb salmon
--2 limes
--1 tsp cumin
--1 tsp salt
--1 tsp garlic powder
--1 tsp rosemary
--1 tsp onion powder
--1 T honey

The Directions.

Have your amazing husband (or other handy-type person not scared of saws) cut the cedar plank to size. He cut the board to fit the 6 quart crockpot, but it fit in the 4 quart, too.

Soak the plank in water for at least an hour.

While it is soaking, combine the dry spices in a bowl. Rub the salmon on all sides with the spice rub, and then drizzle on the honey. Top with slices from 2 limes, and slide it all into a plastic storage bag. Refrigerate while the board is soaking---at least one hour, but overnight in the refrigerator is fine.

When the time has passed, put the wet cedar plank into the bottom of your crockpot. Put the salmon (with the lime slices) directly on the board.

If you are using a great-big-huge crockpot, put a sheet of foil over the salmon and scrunch it down to create a smaller area for the steam and heat.

Cover and cook on low for 2 hours. Check the salmon---it should flake easily with a fork. If it doesn't, cook on low for an additional 30 minutes and check again.

The Verdict.

Moist, delicious fish. I've cooked fish in the crock numerous times now, and each and every time I'm blown away at how easy it is and how the fish remains moist and flaky---without a hint of fish smell in the house.

The cedar plank was fun, and it certainly is dramatic to serve the fish that way, but if you don't have one, the fish will be just as good wrapped in a foil packet.

other crockpot fish recipes:
foil packet tilapia
fillet of sole with pesto
salmon with a sweet and spicy rub
lemon and dill salmon with spinach

Orange Honey Tilapia Slow Cooker Recipe

Fish! It's what's for dinner.

I love making fish in the crockpot. I love making pretty much anything in the crockpot, but the ease of making fish is just so wonderful, I'm surprised everyone doesn't cook fish this way.
It's easy.
It's moist and flavorful.
It doesn't heat up the house on a hot day.
it doesn't stink up the kitchen.
and clean up is practically non-existent.

SCORE!

I had a bunch of frozen tilapia in the house that I bought in bulk, and needed a new recipe. My kids hands-down favorite tialpia is Parmesan Tilapia, but I wanted a super low-fat dinner to counteract the gobs of Cheesy Creamed Corn I ate the other day.

The Ingredients.
serves 4

4 tilapia filets (frozen is just fine)
2 tablespoons balsamic vinegar
1 tablespoon honey
1 (10-ounce) can mandarin oranges, drained
aluminum foil
salt and pepper to taste at the table

The Directions.

Use a 6-quart slow cooker. Lay a length of foil on your countertop and place the fish directly in the middle. Dribble balsamic vinegar and honey over the top of each fillet, and place a handful of drained mandarin oranges on top (my kids like to drink the juice!).

Fold over foil and crimp the edges to form a packet. Put the foil packet into your slow cooker, and put the lid on (if you'd prefer to have one fish fillet per packet for serving, divide the sauce and the oranges). Cook on high for two hours, or until fish flakes easily with a fork. If your fish was frozen, it may take another 30 minutes or so, but you should still check it after two hours. Season to taste with some salt and pepper at the table.

The Verdict.

We all loved this, and I was able to share my grandfather's story about mandarin oranges really being boneless baby goldfish. It's a bit odd---but the kids loved the story the same way I did when I was growing up!

more fish in foil:
fillet of sole with pesto
salmon with a sweet and spicy rub

and more on the way!

ps: my friend Sean started a new endeavor called Punk Domestics. If you liked the idea of making homemade yogurt, I think you'll get a bunch of great ideas. He's also looking for submissions, if you're interested!

Salmon with Lime Butter Slow Cooker Recipe

This photo makes me smile. It's not the best---I've never been all that good at food photography---but while I scrolled through the newest downloads on the computer this morning, I started chuckling when I came to this picture.

It's fish. On a fish plate.

When Adam and I went to Crate and Barrel to register prior to our wedding, he scanned in this fish platter. I thought it was hideous.

HIDEOUS.

but he wanted it, and was certain that somebody would buy it, even with the $120 price tag.

It certainly wasn't worth arguing over, so I held my cringe as he happily "zapped" it with the registry gun.

I don't remember which of our guests bought this platter, but I do know that this fish has been lovingly packed in bubble wrap each time we've moved, and we find every opportunity we can to bring it to the table.
A platter of brownies? put 'em on the fish.
Cheese and crackers? put 'em on the fish.
How about strawberries and grapes? put 'em on the fish.

It makes me smile every single time.



The Ingredients.
serves 2

I took this picture prematurely. I ended up adding more ingredients than are pictured (I told you I was lousy at food photography!)

2 salmon fillets (slightly frozen is okay)
1 tablespoon butter, melted
1/2 tablespoon lime juice
1/8 teaspoon black pepper
1/2 teaspoon dried minced parsley (if you have fresh, chop up 1-2 teaspoons)
2 cloves minced garlic
aluminum foil

The Directions.

Use a 4-6 quart slow cooker. Spread a length of foil onto the countertop, and put the salmon fillets directly in the middle.
In a small bowl, melt the butter in the microwave, then stir in lime juice, pepper, garlic, and parsley. Brush this mixture all over the top of your fish. Fold the foil over and crimp the sides to make a packet.
Put this packet into the bottom of an empty slow cooker. Cover, and set to high for two hours.
Your fish is finished when it flakes easily with a fork.
Serve with steamed broccoli and quinoa (or something similar).

on a fish plate.

The Verdict.

The salmon gets infused with a nice mild citrusy flavor---it's not too limey, and if I didn't know better, I'd probably think it's lemon. And yup, if you'd rather use up the lemons on your tree, go ahead and use them! It's all good.
This was enough fish for me and Adam and the girls, but would really only fill up two adults. I'm pleased that there was enough flavor that no one at the table asked for tartar sauce!

I hope you had a wonderful Labor Day weekend. I'm so happy to spend another fall crockpotting with you!

Fish. It's what's for dinner. In the crock.
parmesan tilapia
cioppino
fish chowder
lobster bisque
mahi mahi
sweet and spicy salmon
fillet of sole with pesto
barbecued shrimp (snuck that one in there! :-) )

september 7, 2008 flashback: fruit leather

Pineapple Salmon Slow Cooker Recipe (flop!)

When Adam and I were in our first year of marriage we lived in an apartment about a half-mile away from his brother and family. We were lucky enough to be invited over for dinner pretty often, and always happily accepted.

Adam's sister-in-law, Angela, is an excellent cook. Her family owns restaurants, and she's grown up in the kitchen and around food. I've always been quite impressed with the way she can open a fridge and just start throwing things together to make a really fantastic meal--- no recipe required.

She made us a salmon dinner one night (gosh, a good 12 years ago) that I still think about. It was the best salmon I have ever eaten. Ever.

ever.

She says she doesn't remember what she marinated the salmon in, but I knew pineapple juice was involved. and soy sauce.

I think.

I've been trying, unsuccessfully, to recreate this salmon. Last week I tried again.

It did not go so well.

The Ingredients.

(do NOT make this!)

4 salmon fillets

1 fresh pineapple, skinned and cubed

1 large orange, juiced

2 tablespoons balsamic vinegar

1/3 cup soy sauce (La Choy and Tamari wheat-free are gluten free)

2 cloves garlic, smashed 

1 teaspoon red chile flakes

aluminum foil

an outdoor garbage can

The Directions.

Use a 6-quart slow cooker (but not really. don't attempt to make this. please.) In a blender combine the pineapple, orange juice, balsamic vinegar, soy sauce, garlic, and chile flakes. Blend until you have a creamy sauce (the color will not be pretty. that should have set off some bells and whistles for me...)

Place the salmon fillets into a flat baking dish with high sides (a pyrex or corningware with a lid works best). Pour the sauce blend evenly over the top. Refrigerate your fish in the sauce for two hours or so (or don't. this tastes really bad and you shouldn't be doing any of this anyhow.)

After the time has elapsed, spread a length of foil out on your kitchen countertop. Place the fish inside (lots of the sauce will stay in the dish. this is fine. trust me,  you don't want the sauce.) and crimp the sides of the foil to make a fully enclosed packet. You can stagger-stack all the fish fillets to make one large packet with all of the fish, or you can wrap each fillet individually. 

Your choice.

Put the packet(s) into your crockpot and cook on high for 2 hours, or until the fish flakes easily with a fork.

Taste. 

Then take outside and throw away.

The Verdict.

The "finished" picture up top is taken on the brick outside by the garbage bins. Thankfully I made this the night before the garbage was picked up---

I've made fish in the crockpot dozens and dozens and dozens of times, and have NEVER had this happen. The fish smelled really really fishy (I think it was a weird chemical break-down with the vinegar?) and the sauce tasted just how it looked.

really, really bad.

We had baked potatoes for dinner instead.

still want fish? these are the good ones!

Salmon with Lime Butter

Sweet and Spicy Salmon

Cedar Planked Salmon

Jamaican Salmon

Orange Honey Tilapia

Parmesan Tilapia

My Totally Together: Shortcuts to an Organized Life book/planner hits bookstores today. You should get it! :-)

have a great day! have any flops? feel free to share!