New York Times bestselling author, slow cooking expert and mommy blogger next door
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A Year of Slow Cooking

Sunday, May 18, 2008

CrockPot Mahi Mahi With Asparagus, Broccoli, and Spinach

Day 139.

It's been hot here. It's been hotter, but we are definitely having a mini heat-wave. The heat doesn't bother me too awful much at home, but it does when I'm out in the car or running errands.

Adam also just signed us up to run a half-marathon this summer. Which means I've got to go back to eating mostly light and lean foods for the next eight weeks or so.

Except for the days off.

Because I'm totally planning for those!

I had a long run planned last week, and I knew it was going to be hot. When it's hot, I'm not interested in eating too awful much, but knew I needed some protein.

After digging through the freezer, I found a neglected package of frozen mahi mahi with some sort of lemon-pepper marinade.

I had it for lunch with a bunch of fresh veggies; it hit the spot, it didn't heat or stink up the house, and I had enough good-for-me-food floating around inside to go for a proper run.

The Ingredients.
--16 of mahi mahi or other favorite fish
--> ours was seasoned already. If you have unflavored fish, rub with some olive oil, salt, pepper, lemon juice, chili flakes, or other seasoning blend that you really enjoy.

--fresh somewhat-soft vegetables. I use broccoli, asparagus, and spinach.

--a touch of water, or lemon juice (about 2T)

The Directions.

Wash all your veggies, and put damp into the crockpot. Top with your fish. I squeezed the marinade out of the fish, because it seemed awfully oily.

I added 2T of water to the crockpot and cooked on LOW for approximately 2-3 hours. Mahi Mahi is pretty thick; if you are using thinner fish (such as tilapia) check after 90 minutes.

The Verdict.

I was very happy that I made this and ate it for lunch. I sort of forget about lunch a lot, and grab whatever is lying around, or pick at leftovers. I've also noticed the kids are more inclined to try new foods in the middle of the day, before the 4 o'clock crankies hit. My three-year-old ate this with me, and my six-year-old had it as an after school snack. The stars must have been in proper alignment or something, because there wasn't any fuss about having fish and vegetables as a snack.
I don't expect a repeat of that performance any time soon, but I am happy that it occurred!
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My Ice Cream Diary said...

So, if I make this my kids will stop asking for soda and cookies (which we almost never have anyway) and eat fish and spinach for lunch??? I'm all over that! =)

This looks and sounds good. I got to get me to a Trader Joes and get some of the cool meats you use.

Crockpot Lady said...

yes. and they will clean the house top to bottom, and sit on the couch reading quietly for the entire afternoon. ;-0


Anonymous said...

So Stephanie,
I did a little experiment today with your recipes. I was going to do the fried chicken and baked potates separately like you did, but because I rarely follow a recipe as written, I didn't. I had just bought a bag of frozen chicken tenders, made my flour mixture without MSG, but because the chicken was frozen, it didn't stick too well. Not to worry, just threw the rest of the mixture on top of the chicken in the crockpot and added the butter. Then because I only had Yukon Gold Potatoes and not big baking ones, I cut some up, put them on top of the chicken. Added a little olive oil on top of the potatoes, some Penzey's granulated garlic and cooked for a few hours on high. An hour before I was ready to serve it, I added some Market Day broccoli, gave it a stir, and an hour later we had a wonderful meal that had made it's own delicious sauce! Thanks for the ideas! Lynn

Crockpot Lady said...

yay, Lynn! I am thrilled that you had such a yummy dinner!

I looked into the Penzey's---the closest one is near LA. Which is about 8hrs away...


Anonymous said...

Then order from them online, you won't be sorry! Try the cinnamon, best you ever had, any pepper, the garlic salt is outstanding, the celery salt first time I ever bought celery salt that you could actually smell the cerlery in it!And since you like spicy stuff, I'm sure their spicy spices are great too. It would hard to choose just a few, but once you see the difference with their spices, you will love them too!

Melanie said...

This sounds really good. I wouldn't have thought of putting fish in the crockpot. What a great idea! It'll be two weeks before I get to the grocery store again, but I'm certainly adding fish to my shopping list when I go.

Lisa said...

I just found your blog and now I know where to come for crock pot recipes. Very nice recipes!

Tiffany said...

I am so excited! I am now working from home and while it seems that I would have more time to cook, I often don't. I have been looking for recipes that I could gather all the ingredients for in the morning and set it and go. I have tried a few on my own already - all have been successful. I am super happy to have found this blog!

Christinla said...

Great idea!

Just a question -- was the fish thawed when you put it in the crock?

Crockpot Lady said...

Christinla, it was sort of thawed. I had it in the freezer, and put in the fridge for a few hours before turning it on. I do know that the outside was pretty pliable, but the inside probably still had ice crystals.


Mickey Mills said...

I got this one in the crock pot right now! ;-)

dmhb said...

Was there skin on the fish? Thank you!

Stephanie ODea said...

Hi Dmhb, for this particular dish, there wasn't any skin, but I've used this method successfully both ways. It's up to you!!

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