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Recipe Summary

prep:
25 mins
slow-cook:
6 hrs
total:
6 hrs 25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine the teriyaki sauce, orange peel, orange juice, 1 teaspoon of the sesame oil and the fresh ginger.

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  • Prepare 4 large pieces of heavy foil (about 17x15-inches each). Fold up the edges of each piece a few times to contain the ingredients when added.

  • Rinse the tilapia filets and pat dry with clean paper towels. Place one filet in the center of each piece of foil. Top each fish filet with one-fourth of the frozen vegetables and one-fourth of the sauce mixture.

  • To make packets, bring the foil sides up over the top of the ingredients and double fold. Double fold both ends to seal.

  • Gently stack the packets into a 5- to 6-quart slow cooker. Cover and cook on low-heat setting for 6 hours.

  • Meanwhile cook the rice vermicelli noodles according to package directions. Drain and toss with the remaining 1 teaspoon sesame oil.

  • Remove packets from the slow cooker using long handled tongs. Open packets carefully to avoid the escaping steam. Fish should be opaque and flake easily with a fork when done.

  • Serve fish, sauce and vegetables over the vermicelli noodles. Sprinkle with toasted sesame seeds, if desired.

Nutrition Facts

301 calories; fat 4g; cholesterol 57mg; saturated fat 1g; carbohydrates 35g; mono fat 2g; poly fat 2g; insoluble fiber 2g; sugars 8g; protein 27g; vitamin a 48.6IU; vitamin c 33.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 4.9mg; vitamin b6 0.2mg; folate 36.3mcg; vitamin b12 1.8mcg; sodium 630mg; potassium 442mg; calcium 60.6mg; iron 1.3mg.
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