Tilapia with Garlic Cream Sauce and Asparagus
ALOHA! Summer parties are right around the corner and we are gearing up! If you are looking for a fresh new dish to serve your guests, this kabob style recipe...
A slightly spicy alternative to stuffed peppers. I combined a few ideas from other recipes and added a few of my own.
Straight up Brisket
Tilapia with Garlic Cream Sauce and Asparagus – easy seafood dish in the slow cooker
- 1/2 Cup Miracle Whip or mayonnaise
- 2 Tablespoons Minced Garlic
- 1/4 Cup Parmesan Cheese
- 4-6 Tablespoons Lemon juice
- 4-6 Tilapia Filets, thawed or frozen
- 1 Bundle of Asparagus
- Parsley Flakes
- Cooked Rice
Mix first 4 ingredients together in a bowl.
You will need a piece of foil per filet.
Divide the asparagus out into equal amounts per fish.
Dollop a spoon full of cream sauce onto your foil packet and place a fish filet on top.
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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