Halibut with Fennel, Capers, and Lemon
 Halibut
with Fennel, Capers, and LemonOctober, 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 |
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