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Ingredients

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Directions

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  • 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.

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  • 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.

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

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

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

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  • 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.

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

Nutrition Facts

301 calories; 4 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 57 mg cholesterol; 630 mg sodium. 442 mg potassium; 35 g carbohydrates; 2 g fiber; 8 g sugar; 27 g protein; 0 g trans fatty acid; 49 IU vitamin a; 33 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 2 mcg vitamin b12; 61 mg calcium; 1 mg iron;

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