Serves 4
Use a 6-quart slow cooker. Spread a length of aluminum foil or parchment paper onto your kitchen countertop and place the fillets into the center. In a small mixing bowl, whisk together the honey, soy sauce, balsamic vinegar, and ginger. Spoon this sauce evenly over the top of the fish fillets. Fold the foil or paper over and crimp the edges to make one fully enclosed packet. Place this packet into the insert. Cover and cook on High for 2 hours, or until the fish flakes easily with a fork.
Mahi mahi is a thick piece of fish that can sometimes mimic a dark piece of chicken or turkey. This is a great glaze that tastes like a ginger teriyaki. If you aren’t a fan of ginger, swap with equal parts minced garlic for a different flavor profile.
Serves 4
Use a 6-quart slow cooker. Spread a length of aluminum foil or parchment paper onto your kitchen countertop and place the fillets into the center. In a small mixing bowl, whisk together the melted butter, lemon juice, lime juice, pepper, and salt. Spoon this sauce evenly over the top of each piece of fish. Add a bit of the shredded cheese on top. Fold the foil or paper over and crimp the edges to make one fully enclosed packet. Place this packet into the insert. Cover and cook on High for 2 hours, or until the fish flakes easily with a fork.
I like using freshly shredded Parmesan cheese for this recipe, and love the way the cheese tastes when mixed with the citrus juice. This sauce also tastes great on halibut or salmon, and will help win over hesitant fish eaters. Serve with hot rice or buttered pasta.