Sometimes a simple preparation is the best. Case in point: this Moroccan-Spiced Slow-Cooked 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.
Ingredients
- 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
For the marinade:
- 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)
For the fish:
Instructions
- 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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I really enjoyed this, I added a touch of mild curry and it was a welcomed addition . Over rice was a hit . Go light on the salt.
Thanks for the comment, Rob. Great idea to add some curry, too!
Hello! What would you recommend as a cook time if you were to include more filets? (4-6)
Hi Danielle! This is totally easy to double. If your slow cooker is large enough to handle that much fish and still have it be in one layer that would be best and you wouldn’t need to adjust the cook time. However, even if the fish overlaps a bit or is in two layers, you can still do it. In that case, I’d increase the cook time by 30 min or so. Do check on the fish after the original 2 hour cook time to see how it’s doing, but I’d expect it to take a little longer than that.
I live by myself. Can this be cooked on the stove or in a regular oven?
Thanks for your great web site.
Hi Lorraine! Yes, this absolutely could be just baked as you would any white fish. That way you could just use the spice mixture to flavor the fish and disregard the rest of the directions.