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Lemon Dill Halibut – vegetarian recipe
Stav Kogan

Lemon Dill Halibut

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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings: 2 servings
Calories: 321.5
Ingredients Method Nutrition

Ingredients
  

  • 12.0 oz (340.2g) wild-caught halibut fillet
  • 1.0 tsp (5.9g / 0.21 oz) salt
  • 0.5 tsp (1.1g / 0.04 oz) ground black pepper
  • 1.5 tsp (0.6g / 0.02 oz) dried dill
  • 1.0 tbsp (14.8ml) fresh lemon juice
  • 3.0 tbsp (44.4ml) avocado oil
  • The Foil Chimney Trick: When crimping your foil, leave a tiny bit of headspace at the top of the pouch. This allows the lemon and dill steam to circulate properly around the fish, acting like a mini-convection oven inside your slow cooker.
  • Quality Matters: Since this recipe uses very few ingredients, the quality of your oil is paramount. Use a high-quality, cold-pressed avocado oil or a premium extra virgin olive oil to ensure the fat enhances the delicate flavor of the halibut rather than masking it.
  • Fresh Finish: While we use dried dill in the slow cooker because it holds its flavor better under sustained heat, I highly recommend topping the finished dish with a pinch of fresh dill and a zest of lemon just before serving to add a pop of bright color and aroma.

Method
 

  1. Cut an 18. 0-inch (45. 7cm) piece of heavy-duty aluminum foil, place the halibut fillet directly in the middle of the sheet, and season it evenly on both sides with the salt and black pepper.
  2. Whisk together the dried dill, fresh lemon juice, and avocado oil in a small bowl until the emulsion is well combined.
  3. Drizzle the lemon and oil mixture over the halibut fillet, then carefully fold and crimp the edges of the foil to create a sealed pouch, ensuring no steam can escape.
  4. Place the foil-wrapped fish into a 6. 0-quart (5. 7L) slow cooker, ensuring it sits flat on the bottom.
  5. Plug in the slow cooker, secure the lid tightly, and cook for 1. 5 hours to 2. 0 hours on the high heat setting until the internal temperature reaches 130-135°F (54-57°C).
  6. When the timer is up, carefully open the crimped foil edges (watch for hot steam!) and check the fish with a fork; it should be perfectly tender and flaky.
  7. Check the Temperature Early: Halibut is a very lean fish and can go from perfectly flaky to overly firm in a matter of minutes. Start checking the internal temperature at the 1 hour and 15-minute mark. You are aiming for an internal temperature of 130°F to 135°F (54-57°C).

Nutrition

Calories: 321.5kcalCarbohydrates: 0.8gProtein: 32.1gFat: 21.4g

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