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chilean sea bass recipe slow cooker honey dijon glaze
- Total Time: 75-135 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
This recipe features flaky Chilean sea bass slow-cooked in a honey-Dijon glaze, complemented by a creamy coconut-lime drizzle. It’s an elegant yet simple dish perfect for a special occasion or a flavorful weeknight meal.
Ingredients
Scale
- 1.3 lb Chilean sea bass fillets, cut into 4 pieces
- 2 Tbsp honey
- 2 Tbsp Dijon mustard
- 1 Tbsp low-sodium soy sauce
- 1 tsp lemon juice
- 1 tsp lime zest
- 1 clove garlic, minced
- 0.75 inch fresh ginger, grated
- 0.75 cup coconut milk
- 1 Tbsp lime juice
- 1 tsp maple syrup
- 1 Tbsp olive oil
- Salt and pepper to taste
- 2 Tbsp toasted coconut flakes
- 1 Tbsp fresh cilantro, chopped
Instructions
- Prepare Glaze: Whisk together honey, Dijon, soy sauce, lemon juice, lime zest, garlic, and ginger.
- Season Fish: Pat sea bass dry, season with salt and pepper, and place in slow cooker.
- Glaze and Oil: Pour glaze over fish and drizzle with olive oil.
- Slow Cook: Cook on low for 2 hours or high for 1 hour, until fish flakes easily.
- Make Drizzle: Simmer coconut milk, lime juice, maple syrup, and salt until slightly thickened.
- Plate and Swirl: Transfer fish to plates, drizzle with coconut-lime sauce, and swirl.
- Garnish: Drizzle with remaining glaze, sprinkle with coconut flakes and cilantro.
Notes
For optimal flavor, use full-fat coconut milk and freshly grated ginger. Adjust cooking time based on your slow cooker.
- Prep Time: 15 minutes
- Cook Time: 60-120 minutes
- Category: Seafood
- Method: Slow Cooker
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg