Currently cooking out of Make It Fast, Cook It Slow by Stephanie O’Dea
So, I apparently didn’t take any pictures of this fish dish. But I’m sure you can imagine it. White fish with green stuff smeared across the top.
Once again, I used mahi mahi, but unlike the parmesan fish dish, I defrosted the mahi mahi before cooking it. I ended up with a lot less liquid, and the pesto pretty much stayed on top of the fish. It tasted okay. Honestly, I think using the same concept and roasting or grilling the fish is the way to go.
Here’s the recipe from O’Dea’s blog: http://crockpot365.blogspot.com/2008/09/crockpot-fillet-of-sole-with-pesto.html
I love fish but just can’t imagine it in a crock pot. I”m going to have to try it at least once. It would make a great dish for St. Patrick’s day! We should have a party!