½teaspooncoarse sea salt or kosher salt(plus extra to taste)
¼teaspoonground black pepper
2tablespoonsmelted butter(olive oil may be substituted)
1½tablespoonfreshly squeezed lemon juice
1tablespoonfresh chopped parsley
Instructions
In a small bowl mix together chili powder, garlic powder, salt and pepper. Coat both sides of tilapia filets with seasoning.
Place the tilapia in the bottom of the slow cooker, overlapping the thick sides of each tilapia fillet over the thin sides of the previous pieces.
Drizzle the with melted butter, then pour lemon juice over the top. Sprinkle fresh parsley.
Cover and cook on low for 3 to 4 hours, high 2 to 2½ hours or until fish flakes easily.
Notes
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VARIATIONS: Haddock, tilapia, sea bass, halibut, or cod may be used; Fresh cilantro may be used in place of parsley;
TOP TIPS:
Use similar-sized pieces of fish for consistent cooking. Place the thicker sides of the tilapia overlapping the thinner side of the prior fillet to prevent overcooking.
Slow cookers vary in temperature. Some run very hot - even on low. Check the fish after a couple of hours.
Use a slow cooker liner or foil for easy cleanup.
According to the USDA the safe temperature for fish is 145 degrees F.
SERVING SUGGESTIONS: Garnish with chopped fresh parsley or cilantro. Serve with rice, riced cauliflower, or mashed potatoes.