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Braised tilapia with zucchini

0
Points®
Total Time
2 hr 45 min
Prep
20 min
Cook
2 hr 25 min
Serves
4
Difficulty
Moderate
We don't often think of braising when it comes to delicate fish. The beauty of this recipe is that the vegetables cook down until they are luscious and velvety and then the tilapia fillets are added for the last bit of cooking. They absorb lots of the flavorful goodness from the vegetables and sauce in the slow cooker until they are perfectly cooked and just opaque all the way through. For added oomph, consider serving with a sprinkle of hot red pepper flakes, toasted breadcrumbs or finely grated Parmesan cheese.

Ingredients

Uncooked zucchini

2 medium, shredded through the large holes of a box grater

Low sodium vegetable broth

½ cup(s)

Roasted red peppers (packed in water)

½ cup(s), chopped

Shallot

1 small, minced

Dill

1 tsp, fronds, fresh, minced

White wine vinegar

1 Tbsp

Lemon zest

1 tsp, finely grated

Table salt

½ tsp

Black pepper

½ tsp

Uncooked tilapia fillet

24 oz, skinless, (4 fillets)

Instructions

  1. Stir zucchini, broth, red pepper, shallot, dill, vinegar, zest, salt and pepper in a 4- to 5-quart slow cooker. Cover and cook on high for 2 hours or on low for 4 hours.
  2. Slip fish fillets into vegetable mixture, overlapping as necessary. Cover and cook on high for 15 minutes, or until fish flakes when prodded with a fork. Use a large metal spatula to transfer fillets to four serving bowls; divide sauce among them. Serving size: 1 fish fillet and 2/3 cup vegetables and sauce.

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