Coconut Lime Tilapia with Bok Choy and Snow Peas
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 4 tilapia fillets (about 6 ounces each)
- 1 (14-ounce) can light coconut milk
- Juice and zest of 2 limes
- 4 cups chopped bok choy
- 2 cups snow peas
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 small onion, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh cilantro for garnish
Instructions
- Add the sliced onion, minced garlic, and grated ginger to the bottom of the slow cooker.
- Pour in the coconut milk along with the lime zest and juice. Stir in the salt and pepper until combined.
- Layer the chopped bok choy and snow peas over the sauce mixture.
- Cover and cook on low for 3 hours until the vegetables are mostly tender.
- Place the tilapia fillets on top of the vegetables, cover again, and cook for 30 to 45 minutes more until the fish flakes easily with a fork.
- Serve the fillets and vegetables in bowls with the sauce spooned over the top. Sprinkle with chopped cilantro before eating.
Notes
Add the fish only after the vegetables have softened so it stays moist and does not break apart. Leftovers keep in the fridge for two days and reheat gently on the stovetop over low heat to preserve the texture of the tilapia.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Asian
Equipment: Slow Cooker, Knife, Cutting Board