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Slow Cooker Basa (From Frozen) 3-Ingredient. Frozen fish, a jar of salsa, and a little butter — that’s all you need for a saucy, tender dinner that practically makes itself! Grab your frozen fish straight from the freezer, open a jar of salsa, and add one more thing. Dinner is basically done — and it tastes so good, everyone will ask you to make it again.
You know those nights when you get home tired and hungry and you just don’t want to cook? This is the recipe for those nights. You don’t even have to remember to thaw the fish. Just take the frozen basa fillets right out of the freezer, drop them in the slow cooker, pour salsa on top, add a little butter, and close the lid. Walk away. That’s it. Basa is a soft, mild white fish that soaks up whatever flavor you cook it with, so by the time it’s done, it tastes rich and saucy — like something from a real restaurant. But really? You only used 3 ingredients and spent about 5 minutes putting it together. Nobody has to know how easy it was!
Slow Cooker Basa (From Frozen) 3-Ingredient
Servings: 4
Slow Cooker Basa (From Frozen) 3-Ingredient
Ingredients
- 1.5 pounds frozen basa fillets (do NOT thaw)
- 1 pieces jar of mild or medium salsa (16 oz)
- 2 tablespoons unsalted butter, cut into small pieces
- 1 cups cooked rice or warm tortillas (optional, for serving)
- 1 pieces lime wedges (optional)
- 1 tablespoons chopped cilantro or green onion (optional)
Slow Cooker Basa Making Steps
- Place fish in slow cooker: Lay your 1.5 pounds frozen basa fillets (do NOT thaw) flat on the bottom of your slow cooker. If the pieces are stuck together, hold the bag under cool running water for a few seconds to loosen them. It’s okay if they overlap just a little bit.
- Pour salsa on top: Open your 1 pieces jar of mild or medium salsa (16 oz) and pour it right over the fish. Use a spoon to spread it around so most of the fish gets covered. This is what makes all that yummy sauce!
- Add butter: Drop your small pieces of 2 tablespoons unsalted butter, cut into small pieces on top of the salsa. Spread them out a little so the butter melts all over as it cooks.
- Cook on LOW: Put the lid on and set your slow cooker to LOW. Cook for 2½ to 150 minutes
150:00
. Try really hard not to lift the lid for the first 2 hours — keeping the heat in is what makes the fish cook right. - Flake the fish: When the fish is white all the way through and breaks apart easily with a fork, it’s ready! Use a big spoon to gently break it into nice chunky pieces and mix it lightly with the salsa sauce. Give it a little taste and add a pinch of salt if you think it needs it.
- Serve it up: Spoon the saucy fish over 1 cups cooked rice or warm tortillas (optional, for serving), or stuff it into warm tortillas. Pour some extra sauce on top. Squeeze on a little lime from 1 pieces lime wedges (optional) and sprinkle some 1 tablespoons chopped cilantro or green onion (optional) if you have them. Dig in!
Notes
Good things to know:
Don’t thaw the fish first — frozen goes straight into the crock pot!
Basa is a mild white fish, so it soaks up the salsa flavor really well.
Want it spicier? Grab a hot salsa instead of mild.
Leftovers are great the next day — the fish tastes even better after sitting in the sauce overnight.
No basa? Tilapia or other mild white fish fillets work the same way.
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