For Wednesday, I added an additional 12oz pkg of fish and doubled the
sauce recipe except for the lemon juice. I didn’t have any white wine
on hand so I used chicken broth instead, I also didn’t have any fresh
lemons, and so didn’t have any lemon zest.
Yield:
6 servingsIngredients
2 pk (12oz each) frozen or fresh halibut steaks (or any other firm
white fish)
1/4 cup butter
2 Tbsp flour
1/3 cup dry white wine
1/3 cup heavy cream
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup fresh lemon juice
1 tsp lemon zest, grated
1 Tbsp fresh sage, minced
1 Tbsp fresh Italian parsley, minced
Instructions
Pat halibut steaks dry and place in the crock pot slow cooker. In a
medium saucepan, melt the butter and slowly whisk in the flour to
create a roux. When slightly browned, add the wine and cream,
constantly whisking over medium heat until the sauce has thickened.
Add the salt, pepper, lemon juice, and lemon zest. Pour the sauce over
the fish. Cover; cook on High 2 1/2 to 3 hours. Shortly before
serving. Add fresh sage and parsley to the sauce and mix until well
combined.
