I was a little iffy trying this one but I was surprised at how tasty it was. I will make it again!
1 tablespoon olive oil
1 medium yellow onion, diced
1 14.5 oz can no salt added diced tomatoes
1/2 cup chicken broth
1 lemon juiced
2-4 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon curry powder
salt and pepper
4 tilapia fillets
Heat the olive oil in a sauce pan over medium heat. Add the onion and saute until soft. Transfer the onion to a slow cooker and add the tomatoes, broth, lemon juice, garlic, ginger, curry powder, salt and pepper. Stir and cover. Cook for 1 1/2 hours. Add the fish to the sauce and cover and cook for another hour or until fish flakes easily.
*The settings on my slow cooker are Keep Warm, Low and High. I kept it on low the whole time. Just make sure it gets hot enough, but not super bubbly and burning.
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