Before I began using my slow-cooker daily, I pretty much thought of it as a glorified pot roast machine. Don’t get me wrong—the slow-cooker makes a fantastic pot roast, but it also makes a deliciously moist, steamed fish. With little-to-no cleanup. And it doesn’t stink up the kitchen. Score!
Orange Honey Tilapia
4 tilapia filets (frozen is just fine)
2 tablespoons balsamic vinegar
1 tablespoon honey
1 (10-ounce) can mandarin oranges, drained
salt and pepper to taste at the table
Use a 6-quart slow cooker. Lay a length of foil on your countertop and place the fish directly in the middle. Dribble balsamic vinegar and honey over the top of each fillet, and place a handful of drained mandarin oranges on top (my kids like to drink the juice!).
Fold over foil and crimp the edges to form a packet. Put the foil packet into your slow cooker, and put the lid on (if you’d prefer to have one fish fillet per packet for serving, divide the sauce and the oranges). Cook on high for two hours, or until fish flakes easily with a fork. If your fish was frozen, it may take another 30 minutes or so, but you should still check it after two hours. Season to taste with some salt and pepper at the table.
Stephanie O’Dea is the NYT best-selling author of the Make it Fast, Cook it Slow Cookbooks. You can find her online at stephanieodea.com.