Pan-Seared Garlic-Ginger Halibut with Roasted Baby Bok Choy & Carrots
This gluten-free, one-pot slow-cooker recipe features tender halibut fillets infused with garlic and ginger, gently cooked with baby bok choy and carrots for a healthy and flavorful meal. Perfect for busy days, this dish delivers delicious results with minimal cleanup.
- 4 6 oz pieces halibut fillets
- 4 cups baby bok choy, halved
- 2 cups carrots, sliced
- 2 tbsp fresh ginger, minced
- 2 tbsp garlic, minced
- 3 tbsp low-sodium gluten-free soy sauce (tamari)
- 2 tbsp sesame oil
- 1 cup vegetable broth
- 1 tbsp fresh lime juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup green onions, sliced (for garnish)
Advertisement
Instructions
In a large slow cooker, combine baby bok choy, sliced carrots, ginger, garlic, tamari, sesame oil, vegetable broth, lime juice, salt, and black pepper. Stir to mix.
⏱️ 2 minutesNestle the halibut fillets on top of the vegetables and spoon some liquid over each fillet.
⏱️ 1 minuteCover and cook on LOW for 2.5 to 3 hours, until the halibut is opaque and flakes easily with a fork.
⏱️ 150 minutes 🌡️ LOW (slow cooker)Carefully remove the halibut and vegetables. Garnish with sliced green onions and serve warm.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
