Mexican Fish Stew
Ingredients:
- 4 Tilapia 6 oz each, cut into 4 pieces each
- 1 tsp Sea Salt
- .5 tsp Ground Black Pepper
- 1 Limes quartered
- 2 tbsp Lime Juice
- .5 lb Yukon Gold Potatoes thickly sliced
- 2 tbsp Olive Oil
- 1 c Onions chopped
- .5 tsp Dried Thyme
- 3 cloves Garlic minced or pressed
- 1 tbsp Chili Powder
- 1 bunches Fresh Cilantro chopped
- 15 oz Diced Fire Roasted Tomatoes
- 1 c Frozen Corn Kernels
Instructions:
- Put the fish in a shallow dish and season with salt and pepper. Add the lime juice and toss; set aside.
- Put the potatoes in a saucepan, cover with water and season with salt. Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes. Reserve 1 cup of the cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add all but 1/3 cup of the chopped onion to the skillet along with the thyme and cook until soft, about 2 minutes. Add the garlic, chile powder and half of the cilantro and cook, stirring, 2 minutes.
- Add the tomatoes and cook, stirring occasionally, until slightly reduced, about 4 minutes.
- Add the potatoes, corn and reserved cooking water. Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes. Season with salt and pepper. Divide the stew among bowls and top with the remaining onion and cilantro. Serve with lime wedges.
Nutrition
Calories: 367kcal | Carbohydrates: 33g | Protein: 39g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 875mg | Potassium: 1007mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1153IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 3mg
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