• 1 1/2 lb. fresh or frozen, thawed halibut steaks
  • 1/2 tsp. salt
  • 1/2 tsp. fresh ground black pepper
  • 1/4 c. fresh lime juice
  • 2 med. ripe, tomatoes, chopped
  • 1 tsp. lemon zest, grated
  • 2 T. fresh basil, chopped
  • 2 T. fresh Italian parsley, minced
  • 1 T. extra-virgin olive oil
  • 2 T. capers, drained
  • 2 cloves of garlic, chopped
  • cooking spray

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This zesty Slow Cooker Halibut with Tomato Lime Tapenade lends a fresh complement to the white halibut steaks.

  1. Lightly coat the slow cooker with cooking spray.
  2. Season the halibut with the salt and pepper, and place in the stoneware of the slow cooker.
  3. In a small bowl, combine the lime juice, tomatoes, lemon zest, basil, parsley, olive oil, capers and garlic.
  4. Pour the sauce over the halibut.
  5. Cover. Cook on Low 2-3 hours.

Optional: Spoon the tapenade over the steaks before serving, if desired.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

halibut recipe nutritional info

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