Sometimes a simple preparation is the best. Case in point: this Moroccan-Spiced Fish. Marinate halibut, cod or even salmon with some warm spices and a little olive oil, then let it slow cook a couple hours. Add some veggies and you’re done.
This is an adaptable recipe. Use whatever firm fish you like (fish steaks also work well, instead of fillets). This time around I used cod because it was on sale this week. Leftovers are tasty with rice or stuffed into corn tortillas with some shredded cabbage for easy fish tacos.
- 4 cloves garlic, minced
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons olive oil
- 1 Tablespoon paprika
- 1 teaspoon cumin
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 2 (12-ounce) halibut steaks (or 1 1/2 pounds halibut, cod or salmon fillets)
- 1/4 cup chopped cilantro or parsley (for garnish, if desired)
- Add the marinade ingredients (garlic through cayenne pepper) to a large zip-top bag. Place the fish into the bag, making sure that the marinade has coated both sides of the fish. Close the bag and refrigerate for 4-6 hours.
- Add 2 tablespoons water to the slow cooker crock. Remove the fish from the bag and place it in the crock. Cover and cook 1 1/2 - 2 hours on LOW. When done, let fish sit, uncovered, for 5 minutes before serving.
- Use a spatula to remove the fish from the slow cooker and transfer fish to a plate. To serve, divide fish between plates and garnish each portion with a sprinkling of cilantro, if desired.
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