Tilapia is a freshwater fish found worldwide. Tilapia has mild, white meat that is low in fat content. One 100-g serving of tilapia contains only 96 calories, 30 g of protein and less than 2 g of fat, according to the U.S. Department of Agriculture. Tilapia can be cooked in a slow cooker such as a Crock-pot. However, since fish cooks fast, be sure to cook at low and only for three to five hours depending on the size of the fish.
Wash and pat dry tilapia fillets. You can cut the fillets into two or three pieces to fasten the cooking time.
Turn on the slow cooker on low setting. Place the fish on the bottom.
Add liquid of your choice. You can use tomato based sauce mixing 1 cup of water or fish stock, 2 tbsp. of tomato puree, 1 tbsp. of olive oil, four chopped and peeled tomatoes, chopped green pepper and 1 tsp. of minced garlic. Optionally replace water with white wine or use mixture of wine and water. Also add vegetables like onion, mushrooms and sweet peppers if desired.
Season with salt and black pepper to taste. Optionally, add fresh chopped herbs such as parsley, rosemary and/or cilantro,
Cook for three to five hours on low. Optionally, cook two to three hours on high or until tilapia turns opaque and begins to flake. Cooking time varies depending on the size and thickens of the fish pieces. Use a meat thermometer to check the internal temperature. Tilapia is cooked at 145 F.
Garnish with fresh herbs and serve on a bed of rice or with boiled potatoes.