Halibut with Fennel, Capers, and Lemon
October, 2007

Prep time: 8 1/2 minutes Cook time: 20-30 minutes Serves 2 / Surprisingly, a slow cooker works well for some quick dinners, too; its even temperature is ideal for simmering fish. Serving tip: Accompany with brown basmati rice and a salad of chopped kale tossed with feta, walnuts, olive oil, and lemon juice.

3/4 cup dry white wine
2 6- to 8-ounce halibut fillets, or other white fish
1/4 teaspoon salt
1/8 teaspoon black pepper
2 small cloves garlic, minced
1/2 lemon, thinly sliced
1 small fennel bulb, thinly sliced
2 tablespoons capers, drained
1/4 cup chopped kalamata olives, rinsed and drained
1 sprig fresh rosemary


1. Place wine in a 4-quart slow cooker. Sprinkle fish fillets with salt and pepper and place in slow cooker. Top fish with garlic, lemon, and fennel; sprinkle with capers and olives. Add rosemary sprig. Cover and cook on high for 20-30 minutes, until fish is opaque and cooked through.


PER SERVING: 261 cal, 20% fat cal, 6g fat, 1g sat fat, 54mg chol, 38g protein, 14g carb, 5g fiber, 780mg sodium