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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; total fat 4g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 2g; cholesterol 57mg; sodium 630mg; potassium 442mg; carbohydrates 35g; fiber 2g; sugar 8g; protein 27g; trans fatty acidg; vitamin a 49IU; vitamin c 33mg; thiaminmg; riboflavinmg; niacin equivalents 5mg; vitamin b6mg; folate 36mcg; vitamin b12 2mcg; calcium 61mg; iron 1mg.

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