• Choose a category
• All
• Classic-Fiction

By Root 1719 0

because it’s almost impossible to overcook. The sea bass’ protein structure is quite different from that of other fish and has to be cooked longer and slower than its thickfleshed counterparts like salmon and halibut. In this dish, the sea bass marinates in a cilantro and lemon mixture, and is then added to a tomato and cumin sauce. The fish has a buttery texture and is richly flavored from both the marinade and the sauce. Although couscous is the traditional accompaniment, I’ve added potatoes to the tagine as they absorb a lot of flavor from the sauce, making this a terrific one- pot meal.

2 pounds sea bass fillets

½ cup olive oil

Grated zest of 1 lemon

¼ cup lemon juice

1 teaspoon sweet paprika

½ cup finely chopped fresh cilantro

2 cloves garlic, chopped

1 medium onion, finely chopped

1 teaspoon ground cumin

½ teaspoon saffron threads, crushed

One 28- to 32-ounce can crushed tomatoes, with their juice

6 medium Yukon gold potatoes, quartered

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ cup finely chopped fresh Italian parsley

place the fish in a zipper-top plastic bag.

whisk ¼ cup of the oil, the zest, lemon juice, paprika, and cilantro together in a small bowl. Pour the marinade over the fish in the bag. Seal the bag and refrigerate for at least 1 hour or up to 4 hours.

heat the remaining ¼ cup oil in a large skillet over mediumhigh heat. Add the garlic, onion, cumin, and saffron and sauté until the onion is softened, 5 to 7 minutes.

add the tomatoes and stir to combine. Place the potatoes in the bottom of the insert of a 5- to 7-quart slow cooker and sprinkle them evenly with the salt and pepper, tossing to coat. Add the tomato mixture to the insert. Cover and cook on low for 5 to 6 hours, until the potatoes are almost tender.

pour the marinade into the insert and stir the potatoes and sauce to combine. Put the fish on top of the potatoes and spoon some of the sauce over the top. Cook for an additional 1 to 1½ hours, until the sea bass is cooked through and is opaque in the center.

sprinkle the parsley evenly over the top of the sea bass and serve immediately, scooping up some potatoes and sauce with the fish.

serves 6

Lemon, Garlic, and Butter Halibut

Halibut loves the slow cooker—it cooks evenly and remains moist and tender. Along with the lemon, garlic, and butter sauce flavored with chives, this makes a delightful dinner served over cheesy mashed potatoes or ratatouille.

1 cup (2 sticks) unsalted butter

½ cup olive oil

6 cloves garlic, sliced

1 teaspoon sweet paprika

½ cup lemon juice

Grated zest of 1 lemon

¼ cup finely chopped fresh chives

2 to 3 pounds halibut fillets

½ cup finely chopped fresh Italian parsley

combine the butter, oil, garlic, paprika, lemon juice, zest, and chives in the insert of a 5- to 7-quart slow cooker and stir to combine. Cover and cook on low for 4 hours.

add the halibut to the pot, spooning the sauce over the halibut. Cover and cook for an additional 40 minutes, until the halibut is cooked through and opaque.

sprinkle the parsley evenly over the fish, and serve immediately.

serves 6

South-of-the-Border Halibut

This delicious recipe only needs five ingredients, and they all get tossed into the cooker—dinner is ready when you are! What’s not to like about salsa-covered halibut with a garnish of melted Monterey Jack cheese? Serve this delicious fish in warm corn tortillas for a fish taco dinner, or serve it over steamed rice with a side of black beans.

3 cups prepared medium-hot salsa

2 tablespoons fresh lime juice

1 teaspoon ground cumin

2 to 3 pounds halibut fillets

1½ cup finely shredded Monterey Jack cheese (or pepper Jack for a spicy topping)

combine the salsa, lime juice, and cumin in the insert of a 5- to 7-quart slow cooker and stir. Cover the slow cooker and cook on low for 2 hours.

put the halibut in the cooker and spoon some of the sauce over the top of the fish. Sprinkle the cheese evenly over the fish. Cover and cook for an additional 30 to 45 minutes.

remove the halibut