Tuesday, September 30, 2008
Good morning! I made a halibut in white sauce for Sunday lunch. It was good. It wasn't as good as the parmesan tilapia, but that's probably to be expected. I am having fun experimenting with fish in the crockpot. I wouldn't have been pushed to try it out without this challenge, and now I really don't think I'll go back to the stove top or oven---it's just too easy in the crockpot and I can not get over the no-fish-smell.
recipe from Slow and Simple
--24 oz halibut (or other white fish. Halibut is pretty hearty, so adjust cooking time as necessary)
--2 T flour (I used Pamela's)
--1 T white sugar
--1/4 cup butter, melted
--1/3 cup white wine (or chicken broth)
--2/3 cup fat free milk
--juice from 1 lemon
Microwave butter in a glass bowl, and whisk in the flour. In a separate bowl, combine the milk and the white wine. Slowly add the flour mixture to the milk and wine, stirring the whole time. Squeeze in the lemon. If you dump the cold milk and wine into the flour mixture too quickly, the flour and butter will separate again, and the butter will harden and create weird gloppy lumps that will float to the surface.
Ask me how I know this...
Add the sugar to the sauce mixture. Put the fish (mine was frozen solid) in your crockpot, and cover with the milk and wine liquid. Lay the broccolini on top. Cover and cook on high for about 2 hours, or until the fish flakes easily with a fork.
It needs salt. My halibut had some bones that I wasn't aware of, which was the biggest problem with this meal. We had it for Sunday Linner? Dunch? (we ate at 3) and all ate a good amount. My kids would have prefered salmon or the parmesean tilapia, though.