Lemon Pepper Tilapia with Asparagus
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Our daughter’s middle name is Lee and my mother’s maiden name was Lee. We all sang while we cooked. There was a recipe basic with ground beef and...
Date night in? This dish is both delicious and healthy! Tilapia is a staple meal around here, so luckily it is VERY slow cooker friendly! Here are two different versions we like so we have some variety for leftovers. No need to go out for an overpriced fancy dinner, crock it at home! Choose from two variations of tilapia with asparagus to show your sweetheart the love. We like to cook both types that way we have a variety of leftovers!
Used 6-quart slow cooker
- 1 Bundle of Aspargus
- 4-6 Tilapia Filets, frozen or thawed
- 8-12 Tablespoons Lemon Juice
- Lemon Pepper Seasoning
- 1/2 Tablespoon Butter for each filet
You will need a piece of foil per filet.
Divide the asparagus out into equal amounts per filet.
Place one filet in the middle of foil and season with lemon pepper seasoning (approximately 1 teaspoon) and add half the juice of 1 lemon (approximately 1-2 tablespoons), then add half tablespoon of butter.
Top filet with the divided asparagus.
Fold the sides of the foil over the fish and then fold the ends of the foil to form a packet.
Your fish and asparagus should be completely wrapped up in the foil.
Repeat the process until the fish filets and asparagus are all wrapped in individual foil packets.
Place packets in the slow cooker (itâ€™s okay if they are stacked on top of each other).
Cover and cook on HIGH for 2 hours if fish is thawed or cook on HIGH for 3 hours if fish is frozen.
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