This recipe was sent to us by Kevin Bonds as an entry in our "Let's Dish! & Dine Out" Giftcard Giveaway, currently ongoing. Feel free to send your own favorite recipes or food photos to enter in the Giveaway for the $25 giftcard to Let's Dish! (Giveaway ends Feb. 13th).
Thanks for your entry, Kevin!
Original recipe called for salmon, but I had sea bass and it worked great. I used two fillets (those individually wrapped frozen fillets). I was able to defrost them quickly in the microwave without cooking them at the same time. I think I used more wine vinegar than the recipe called for - basically I just mixed the ingredients to taste.
2-4 fish fillets
3 Tablespoons dijon mustard
2 Tablespoons honey
1 Tablespoon white wine vinegar
1 Tablespoon of dried dill
1 small onion, chopped
1/4 cup chicken broth
Swiss chard, chopped into 1 inch chunks. Use the stems too. I used 5-6 big stems for my two fillets.
Coat slow cooker with cooking spray. Arrange fish in it, tucking the thin ends underneath if needed. Sprinkle with garlic or season salt.
Stir together mustard, honey, vinegar. Put two Tablespoons in another bowl, and to that add the onion, broth, and dill. Pour the mixture over the fish. Save the remainder for later.
Cover; cook on HIGH for 1.5 hours (or low for 3).
During the last 15-20 minutes, add the chard on top of the fish. It will fill the crock pot, but cooks down. Cover and continue to cook for 15-20 minutes on high.
Remove the chard and put in a serving bowl. Toss with the remaining sauce. Carefully remove the fish and serve, then put the chard beside it. It would be great with rice, but was a super meal without too.
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