This is soooooo good. Get off the computer and go make this. You will not be disappointed, I promise. Jim said this is his favorite fish I have ever made and I would have to agree. This is a great dish to make on the weekend for lunch instead of the same old sandwiches. Time to switch things up people!! I made this with carrot pudding which was out of this world. I will post that recipe tomorrow.
- 1/2 cup mayonnaise
- 1 cup shredded Parmesan Cheese
- 4 garlic cloves minced
- 1 1/2 lemons, juiced
- pinch of kosher salt
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika
- 3 tilapia filets (approx 1 1/2 pounds)
- aluminum foil
Directions: Use a 6 quart slow cooker. I know I always say I hate 6 quart slow cookers but you need one for this recipe in order to fit the tilapia filets. You could even use a 7 quart and that would work just fine. In a medium size bowl combine the mayonnaise, Parmesan cheese, garlic, lemon juice, salt, parsley and paprika. Lay out sheets of aluminum foil, and put a filet or two (depending on the size of the filet) in the center of each sheet. Rub the sauce mixture on both sides of the fish. Fold the foil over to make a little packet surrounding the fish, and crimp the ends. Put the foil packet into your slow cooker. Do not add water. Cover and cook on low for 3-4 hours, fish should flake easily with a fork when done.
Little Debbie’s Tip: The first time I made this I didn’t make the foil packets correctly and so the fish never cooked. I was so sad! Don’t make the same mistake. I purchased 3 tilapia filets that weighed about 1.65 pounds which were too big to all go in my 6 quart so I made 2 filets and then made 1 separately when the others were done. It worked out perfectly because Jim and I ate the 2 filets and I put away the other filet for later. You want to make sure not to overload your slow cooker or else the fish won’t cook.