For about two weeks now the hubs has been on me to make Tilapia again. It is something that every member of our family loves, but is incredibly time consuming. Or at least what I consider time consuming…which with two little kids who have no patience whatsoever when it comes to me cooking a meal in the kitchen is not much time at all.
Needing a creative solution I pulled out our Healthy Slow Cooker: 135 Gluten Free Recipes for Health and Wellness by Judith Finlayson recipe book to find a solution for a quick and healthy tilapia meal. While I did not find a Tilapia meal that sounded enticing to me I did find one for Halibut that I modified. When it comes to these two versions of fish, more often than not they are fairly interchangeable.
While the hubs was not as excited for this version of Crock Pot Poached Tilapia as he would have been for my Almond Parmesan Tilapia, it still was a huge success in our home. I also learned some fascinating things while reading the recipe!
Crock Pot Poached Tilapia:
To make this you will be able to poach the Tilapia in the crock pot, however you will need to cook the Hollandaise sauce on the stove top. If you plan on making sides such as rice (I serve with pilaf) making the Hollandaise sauce is not that much of an extra step.
- 2 egg yolks
- 1 tbsp. cold water
- 1/2 cup butter cubed
- 1 tbsp. freshly squeezed lemon juice
- 1 tsp. sea salt
- pinch of cayenne pepper
- 1/4 cup finely chopped dill fronds (if desired)
I personally did not add the dill because I am not a dill fan. I also learned while making this (and reading the cook book) that whole milk is better than your heart than skim milk. Surprising right? According to a study published in The American Journal of Clinical Nutrition (2012) the conjugated linoleic acid (CLA/dairy fat) in milk from grass-fed cows results in a 49% reduction in heart attack risk.
To make the Hollandaise sauce you will need to:
- In a heavy sauce pan over low heat whisk the egg yolks and water.
- Add the butter one piece at a time, whisking until each piece melts before adding in the next.
- When all the butter has been added, continue to whisk until the mixture thickens.
- Once thickened whisk in the lemon juice, salt, and cayenne.
- If desired, stir in the dill
Easy peasy yes? I was able to do this before my pilaf was done cooking and managed to do it without burning anything!
- 1 onion, chopped
- 2 stalks of celery, including leaves, chopped
- 4 sprigs of parsley
- 1 tsp. coarse sea salt
- 2 bay leaves
- 6 cups of water
- 1/2 cup of white wine or lemon juice
- 4 ounces sliced mushrooms
- Cilantro and peppercorns to taste
- 2 lbs Tilapia
- Combine the onion, celery, mushrooms, parsley, peppercorns, salt, bay leaves, cilantro, water, and wine in the crock pot. Leave on high heat for 30-45 minutes.
- Add in the Tilapia.
- Cover and cook on high until the fish flakes easily when pierced.
- Using a slotted spoon transfer fish on to plate.
- Top with Hollandaise sauce and serve!