One bite of this, and I knew it was the "eat of the week" recipe.
1. It was EASY. As in 10 minutes or less of work. (Not including cooking time of course.)
2. It was YUMMY. Since I'm still teaching myself to like fish, I knew this was a good recipe when I ate all the fish before I even started on that salad. Even better was that I actually ate the leftovers. I have no problem with most leftovers, but the last two times I tried to eat left-over fish didn't go so well.
3. It was HEALTHY. Did you know the American heart association recommends eating fish at least twice a week? I didn't until I googled it today. That's a lot! However, considering I had only had fish maybe twice in my life up until recently, I think any fish consumption is a success.
Learning more about how healthy it is just gives me all the more motivation to keep trying it!

Here's the recipe:
(I got it from the blog called A Year of Slow Cooking.)
4 tilapia filets (frozen is just fine)
2 tablespoons balsamic vinegar
1 tablespoon honey
1 (10-ounce) can mandarin oranges, drained
aluminum foil
salt and pepper to taste at the table
2 tablespoons balsamic vinegar
1 tablespoon honey
1 (10-ounce) can mandarin oranges, drained
aluminum foil
salt and pepper to taste at the table
The Directions:
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.
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.
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.
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.
*I cooked it on low for 3 hours with frozen fillets.
There you have it. I hope you try it and it makes your night just like it made mine. Nothing beats an easy, yummy, healthy, slow cooker recipe!
What's something that made your day/night recently?
Listening to this cute kid laugh his head off this morning as we played the "I'm gonna get you game." It was just what I needed to get me warmed up for day 13 of my challenge. It took me awhile to convince myself to do it this morning, but thanks to little B for getting me moving!

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