Slow Cooker Tilapia
, 2 to 4 h, Serves 4
Mild white fish fillets seasoned with chili and garlic, poached in butter and lemon juice in a slow cooker until tender.
| 2 teaspoons chili powder | Mix spices, coat tilapia | Add butter, lemon & parsley | Cook low 3–4 hrs or high 2–2½ hrs until flakes easily |
| ½ teaspoon garlic powder | |||
| ½ teaspoon coarse sea salt or kosher salt (plus extra to taste) | |||
| ¼ teaspoon ground black pepper | |||
| 4 boneless and skinless tilapia fillets | |||
| 30 ml melted butter (olive oil may be substituted) | |||
| 22 ml freshly squeezed lemon juice | |||
| 1 tablespoon fresh chopped parsley |
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