by Roy Fisher
Fish Sticks
Prep time: 20 minutes
Cooking time: 2.5 hours
Servings: 5
Ingredients:
1-pound cod fillet
1 teaspoon salt
1 teaspoon ground black pepper
1 cup panko bread crumbs
1 teaspoon thyme
½ teaspoon olive oil
4 tablespoon milk
2 large eggs, beaten
Directions:
Cut the cod fillet into the big strips.
Then sprinkle the cod strips with the salt, ground black pepper, thyme, and stir them carefully.
Whisk the eggs with the milk.
Then put the bread crumbs in the separated bowl.
Spray the slow cooker with the olive oil inside.
Then dip the fish strips in the whisked egg mixture.
After this, coat them in the bread crumbs.
Put the prepared fish sticks in the slow cooker.
Close the lid and cook them on LOW for 2.5 hours.
Serve the fish sticks warm.
Enjoy!
Nutrition: calories 118, fat 3.3, fiber 0, carbs 5, protein 16
Turmeric Shrimp Soup
Prep time: 20 minutes
Cooking time: 3 hours 20 minutes
Servings: 8
Ingredients:
8 oz shrimps
6 oz celery stalk
3 medium potatoes
¼ cup fresh dill
¼ teaspoon black peas
½ cup corn kernels
1 teaspoon salt
½ teaspoon ground thyme
1 onion
6 cup fish stock
1 teaspoon olive oil
1 tablespoon paprika
1 tablespoon turmeric
Directions:
Peel the onion and dice it.
Put the diced onion in the pan and add olive oil.
Roast the diced onion until golden brown.
Then pour the fish stock in the slow cooker.
Peel the shrimps and chop the celery stalk.
Chop the fresh dill.
Put the turmeric, paprika, diced onion, ground thyme, salt, corn kernels, black peas, chopped dill, and celery stalk in the slow cooker.
Peel the potatoes and cut them into the cubes.
Add the potato cubes in the slow cooker.
When you put all the ingredients from the list except the peeled shrimps – close the slow cooker.
Cook the soup on HIGH for 3 hours.
After this, add the peeled shrimps.
Cook the soup for 20 minutes on HIGH.
Ladle the shrimp soup in the bowls and serve.
Enjoy!
Nutrition: calories 190, fat 2.8, fiber 4, carbs 29, protein 13
Cayenne Pepper Snapper
Prep time: 20 minutes
Cooking time: 6 hours
Servings: 7
Ingredients:
1 tablespoon cayenne pepper
1 jalapeno pepper
1 sweet pepper
1 yellow onion
1 tablespoon coriander leaves
3-pound snapper
1 teaspoon cilantro
½ teaspoon paprika
1 teaspoon ground coriander
¼ cup lemongrass
1 tablespoon kosher salt
1 tablespoon minced garlic
1 cup water
2 oz lemon wedges
½ teaspoon sesame oil
Directions:
Peel and wash the snapper carefully.
Combine the coriander leaves, cilantro, paprika, ground coriander, lemongrass, and kosher salt together.
Mix the mixture and fill the snapper.
After this, rub the fish with the minced garlic.
Put the lemon wedges in the snapper.
Then pour olive oil in the slow cooker vessel.
Remove the seeds from the sweet pepper.
Chop the jalapeno and yellow onion.
Cut the sweet pepper into the strips.
Then put the vegetables over the snapper.
Add the water and close the lid.
Cook the snapper on LOW for 6 hours.
When the time is over – transfer the vegetables to the serving plates.
After this, transfer the snapper in the wooden board – discard all the green from it and put the fish on the vegetables.
Serve the fish immediately.
Enjoy!
Nutrition: calories 218, fat 3.2, fiber 1, carbs 5, protein 41
Salmon Pie
Prep time: 25 minutes
Cooking time: 9 hours
Servings: 8
Ingredients:
10 oz yeast dough
1 teaspoon olive oil
1-pound salmon
1 tablespoon lemon juice
¼ cup cream cheese
6 oz Cheddar cheese shredded
1 tablespoon oregano
1 teaspoon salt
2 large eggs
1 cup onion, diced
Directions:
Brush the parchment with the olive oil and put it in the slow cooker.
Then roll the dough and put it in the slow cooker too.
Beat the eggs in the bowl and whisk them.
Combine the whisked eggs with the lemon juice, cream cheese, oregano, salt, and diced onion.
Chop the salmon and add it to the whisked egg mixture.
Then pour the fish mixture in the rolled dough.
Cover the pie with the shredded cheese and close the lid.
Cook the salmon pie for 9 hours on LOW.
When the pie is cooked – it will have the golden brown surface.
Remove it from the slow cooker and cut into the pieces.
Serve it warm.
Enjoy!
Nutrition: calories 237, fat 10.1, fiber 3, carbs 11, protein 24
Slow Cooker Rosemary Trout
Prep time: 10 minutes
Cooking time: 4 hours
Servings: 4
Ingredients:
4 tablespoon fresh rosemary
1 lime
1 cup fish stock
1-pound trout filler
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon minced garlic
2 tablespoon butter
Directions:
Put the butter in the slow cooker.
Then put the trout fillet.
Sprinkle the fillet with the kosher salt, minced garlic, and ground black pepper.
Chop the lime and sprinkle the fish.
Then chop the rosemary and combine it with the fish stock.
Pour the rosemary liquid in the slow cooker and close the lid.
Cook the fish on LOW for 4 hours.
When the fish is soft – it is cooked.
Remove it from the rosemary liquid and transfer the fish to the serving plates.
Serve it.
Nutrition: calories 239, fat 13.9, fiber 1, carbs 3, protein 25
Garlic Sole
Prep time: 18 minutes
Cooking time: 4 hours
Servings: 8
Ingredients:
3-pound sole
1 cup garlic
1 cup cream cheese
¼ cup butter
1 tablespoon kosher salt
1 teaspoon paprika
1 teaspoon ground black pepper
1 tablespoon turmeric
1 teaspoon sage
Directions:
Combine the kosher salt, paprika, ground black pepper, turmeric, and sage together in the bowl.
Stir the mixture.
Then add the sole and rub the fish with the spices from the both sides.
Peel the garlic and smash it.
Combine the smashed garlic with the cream cheese and whisk it carefully.
Toss the butter in the slow cooker and melt it on HIGH for 10 minutes.
Then add the cream cheese mixture and cook it on HIGH for 20 minutes more
.
After this, add the spiced sole and close the lid.
Cook the dish on LOW for 3.5 hours.
Then check if the sole is soft.
Serve it!
Nutrition: calories 291, fat 17.8, fiber 1, carbs 8, protein 25
Tuna Dip
Prep time: 15 minutes
Cooking time: 5.5 hours
Servings: 9
Ingredients:
1-pound tuna, canned
1 onion, diced
4 tablespoon butter
1 cup cream cheese
5 oz Cheddar cheese
1 teaspoon turmeric
1 teaspoon ground black pepper
½ teaspoon nutmeg
Directions:
Melt butter in the slow cooker on HIGH for 15 minutes.
After this, add the diced onion and cook it on HIGH for 15 minutes more.
Then grate Cheddar cheese.
Add the grated cheese and cream cheese in the slow cooker.
After this, add canned tuna, turmeric, ground black pepper, and nutmeg.
Mix the mixture with the help of the wooden spatula and close the lid.
Cook the dip on LOW for 5 hours.
After this, close the slow cooker lid and stir the mixture well.
Transfer the prepared dip in the serving bowl and chill it till the room temperature.
Stir the mixture frequently during the chilling to not let it be solid.
Serve it with your favorite chips or corn tortillas.
Enjoy!
Nutrition: calories 204, fat 14.7, fiber 0, carbs 4.52, protein 14
Cream Tuna Casserole
Prep time: 20 minutes
Cooking time: 8 hours
Servings: 12
Ingredients:
8 oz wild mushrooms
8 oz noodles, cooked
1-pound tuna, canned
3 potatoes
1 cup cream
7 oz Parmesan shredded
1 carrot
½ cup green peas, frozen
1 tablespoon salt
1 teaspoon ground ginger
½ teaspoon ground coriander
½ teaspoon cilantro
1 tablespoon oregano
1 teaspoon olive oil
1 cup fresh dill
1 cup water
Directions:
Chop the mushrooms.
Peel the potatoes and slice them.
Pour the olive oil in the skillet and add the mushrooms.
Roast the mushrooms on the medium heat for 6 minutes. Stir them frequently.
After this, put the mushrooms in the slow cooker.
Make the layer of the sliced potatoes over the roasted mushrooms.
Then Peel the carrot and grate it.
Sprinkle the potato layer with the grated carrot.
Shred Parmesan cheese.
Mash the canned tuna and combine it with the cheese.
Make the layer of the noodles in the slow cooker.
Then sprinkle the casserole with the green peas.
Add the salt, ground coriander, ground ginger, oregano, and cilantro.
Chop the fresh dill.
Put the tuna-cheese mixture in the slow cooker and flatten it well.
Then sprinkle the casserole with the chopped dill.
Add the cream and water and close the lid.
Cook the casserole on LOW for 8 hours.
After this, open the slow cooker lid and let the casserole chill till the room temperature.
Enjoy!
Nutrition: calories 296, fat 5.8, fiber 5, carbs 44.39, protein 19
Stuffed Trout
Prep time: 20 minutes
Cooking time: 4 hours
Servings: 5
Ingredients:
16 oz whole trout, peeled
½ cup sweet corn
¼ cup rice, cooked
1 sweet pepper, chopped
1 tablespoon salt
1 teaspoon thyme
1 teaspoon ground black pepper
½ teaspoon paprika
1 tablespoon olive oil
1 tablespoon sour cream
¼ cup cream cheese
3 lemon wedges
2 tablespoon chives
Directions:
Combine the sweet corn and cooked rice together.
Add the chopped sweet pepper.
Then sprinkle the ingredients with the chives and salt.
Stir the mixture well.
Combine the thyme, ground black pepper, paprika, sour cream, olive oil, and cream cheese together.
Whisk the mixture.
Put the trout on the foil and rub it with the cream cheese mixture carefully.
Then fill the fish with the rice mixture.
Put the lemon wedges over the trout and wrap it in the foil.
Close the slow cooker lid and cook the fish for 4 hours on HIGH.
When the fish is cooked – remove it from the slow cooker and transfer directly to the serving plate.
Enjoy!
Nutrition: calories 255, fat 13.9, fiber 2, carbs 13.57, protein 22
Mushroom and Seabass Ragout
Prep time: 20 minutes
Cooking time: 8 hours
Servings: 8
Ingredients:
6 oz shiitake mushrooms
8 oz wild mushrooms
9 oz cremini mushrooms
2 white onions
1 tablespoon balsamic vinegar
1-pound sea bass, boneless
1 tablespoon ground celery
1 teaspoon salt
1 teaspoon ground nutmeg
2 tablespoon sliced garlic
3 carrot, chopped
1 tablespoon butter
½ teaspoon sage
2 cup water
3 tablespoon fresh dill
1 tablespoon fresh celery
Directions:
Chop the shiitake mushrooms, wild mushroom, and cremini mushrooms.
Sprinkle the mushrooms with the balsamic vinegar, ground celery, and salt.
Put the mushrooms in the slow cooker and add the butter.
Cook the mushrooms on LOW for 1 hour.
After this, chop the sea bass.
Add the chopped sea bass in the slow cooker.
Add the balsamic vinegar, ground nutmeg, sliced garlic, chopped carrot, sage, fresh dill, and fresh celery.
Stir the mass with the spatula and pour water.
Close the slow cooker lid and cook the ragout for 7 hours on LOW.
When it is done – stir it gently to not damage the components and serve.
Enjoy!
Nutrition: calories 313, fat 5, fiber 9, carbs 55.86, protein 20
Salmon Miso Soup
Prep time: 15 minutes
Cooking time: 3 hours
Servings: 9
Ingredients:
7 cup fish stock
1 cup water
2 tablespoon miso paste
10 oz salmon fillet
4 oz carrot
1 white onion
1 tablespoon fresh dill, chopped
6 oz tofu, chopped
1 teaspoon salt
½ teaspoon brown sugar
½ teaspoon ground coriander
Directions:
Sprinkle the salmon fillet with the salt and ground coriander.
Pour the fish stock into the slow cooker and add the prepared salmon fillet.
Dice the white onion and peel the carrot.
Chop the carrot.
Add the vegetables in the slow cooker too and close the lid.
Cook the salmon on LOW for 2 hours.
Meanwhile, combine the water with the miso paste and whisk it till miso paste is dissolved.
When the salmon is cooked – add the miso paste water and tofu cheese in the slow cooker.
Sprinkle it with the brown sugar and close the lid.
Cook the soup on HIGH for 1 hour.
After the time is over – check if the salmon and vegetables are cooke
d.
Ladle the miso soup into the serving bowls and serve it.
Enjoy!
Nutrition: calories 148, fat 7.9, fiber 2, carbs 5.82, protein 15
Sweet Shrimps with Fresh Dill
Prep time: 10 minutes
Cooking time: 40 minutes
Servings: 4
Ingredients:
4 tablespoon fresh dill
¼ cup pineapple juice
2 tablespoon sugar
3 tablespoon mango puree
1 tablespoon butter
1-pound shrimps
1 teaspoon ground ginger
½ teaspoon lemon juice
1 tablespoon tomato juice
1 cup water
½ teaspoon sage
Directions:
Peel the shrimps and put them in the slow cooker.
Add water and sage and close the lid.
Cook the shrimps on HIGH for 20 minutes.
Meanwhile, melt the butter and combine it with the mango puree, sugar, pineapple juice, ground ginger, lemon juice, and tomato juice.
Churn the liquid.
Chop the fresh dill and add it to the sweet liquid. Stir it.
When the time is over – strain the shrimps and return them back in the slow cooker.
Add the sweet dill liquid and stir the shrimps.
Close the slow cooker lid and cook the seafood for 20 minutes more or till the shrimps are totally pink and cooked.
Serve the shrimps with the sweet remaining hot sauce.
Enjoy!
Nutrition: calories 192, fat 5.4, fiber 2, carbs 12.18, protein 24
Orange Fish
