This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Slow Cooker Lemon Dill Halibut –light and flaky halibut with lemon and dill made in your slow cooker inside a foil packet. No fishy smelling house and super easy clean up makes this a winning way to make fish.
Slow Cooker Lemon Dill Halibut
I’ve read before that you can make fish in a foil packet in your slow cooker but I’ve never had the guts to try it. I was always nervous that I would ruin my precious fish. Well, I’m no longer scared! This slow cooker lemon dill halibut turned out perfectly flaky and get this…because I used a foil packet there was no fishy smell that permeated my house.
You’ll start this recipe with some wild Alaska halibut fillets. And I’m thinking that if you want to use salmon or sole or tilapia you could totally do that and the fish would taste amazing. I found my Alaska seafood in the frozen section of my grocery store. Make sure when you’re shopping for healthy meals in the new year that you include wild Alaska seafood. There are so many delicious, nutritious choices and I’ve listed some amazing recipes below that you’ll want to check out.
Why Alaska? Well when you buy wild Alaska seafood you know that are using some of the best seafood in the world. Alaska’s cold pristine waters are home to nearly 60% of the wild seafood and more than 90% of the wild halibut and salmon harvested in the U.S. Alaska seafood is sold fresh and frozen year round. Make sure to check out www.wildalaskaseafood.com for hundreds of Alaska seafood recipes, cooking techniques and tips.
You’ll rip off an 18 inch piece of non-stick foil and place the fish filets in the middle of the foil. You’ll salt and pepper the fish and then drizzle the halibut with an olive oil, dill and lemon juice mixture.
Finally, you’ll bring up the edges of the foil and crimp them together while leaving plenty of air inside of the foil packet for the fish to steam. You’ll then place the foil in the bottom of a 6 quart oval slow cooker and cook on high for a couple of hours. At the end of the cooking time you’ll open the foil packet and check the fish to see if it’s ready to eat. It will be tender and flaky. I always like to squeeze a little extra fresh lemon juice on top of my fish. This slow cooker lemon dill halibut is such a healthy and delicious way to start the new year!
Other Alaska seafood recipes
Take a look at these other mouth-watering Alaska seafood meals! I’m totally inspired.
Teriyaki Salmon Burgers with Asian Slaw from The Recipe Runner
Blackened Cod with Fresh Pineapple Salsa from A Kitchen Addiction
Fish Taco Lettuce Wraps from Heartbeet Kitchen
Crab Gnocchi from The Live-In Kitchen
Find a ton of new ideas on how to cook fish from the Wild Alaska Seafood website
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Slow Cooker Lemon Dill Halibut
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 2 1x
Light and flaky halibut with lemon and dill made in your slow cooker inside a foil packet. No fishy smelling house and super easy clean up makes this a winning way to make fish.
- 12 oz wild Alaska seafood halibut (fresh or frozen)
- Salt and pepper
- 1 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- 1 1/2 tsp dried dill or 1 Tbsp fresh dill
- Place your halibut in the middle of a large 18 inch piece of non-stick foil. If your foil is not non-stick, then spray it with non-stick cooking spray. Salt and pepper the halibut lightly.
- In a small bowl whisk together the lemon juice, olive oil and dill. Drizzle the mixture over the halibut.
- Bring up the edges of the foil and crimp them together while leaving plenty of air inside of the foil packet for the fish to steam. You’ll then place the foil in the bottom of a 6 quart oval slow cooker and cook on high for a 90 minute-2 hours (my fish was frozen and it took exactly 2 hours).
- Open the foil packet (be careful of escaping steam) and check the fish to see if it’s ready to eat. It will be tender and flaky. Serve and enjoy. I always like to squeeze a little extra fresh lemon juice on top of my fish. I served my fish over lightly sauteed spinach and topped the fish with fresh dill and some diced tomatoes.
I used a 6 quart oval slow cooker for this recipe.
What would you adjust for with fresh halibut – not frozen? low for 2 hours or???
high for 90 minutes
This was good. I didn’t have halibut, so used frozen mahi mahi with fresh dill. The two-hour cook time on high was perfect. Served it with your IP lemon rice. Yum.
I love mahi mahi!
Do you put water in the slow cooker with the fish (and, if so, how much)? Thank you. 🙂
nope. no water is needed!