Mexican Fish Stew
2016-04-10 13:37:46
Serves 6
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 4 tilapia fillets (a little over a pound)
- 1 15 ounce can roasted tomatoes
- 3 limes (2 juiced, 1 cut into wedges)
- 1/2 pound red skin potatoes, thickly sliced
- 1 large onion, finely chopped
- 1 cup frozen corn
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 tablespoon chili powder
- 1/2 teaspoon dried thyme
- 1 bunch cilantro, chopped
Instructions
- Cut each tilapia fillet into four pieces. Put on a plate and season with salt and pepper. Add the lime juice and toss, set aside. Put potatoes and corn in a pot and cover with water. Bring to a boil and cook covered until the veggies are tender, 10 minutes. Reserve 1 cup cooking water, then drain. Meanwhile heat oil in a large deep skillet over medium high heat. Add all but 1/4 cup onion to the skillet along with thyme, chile powder, garlic, and all but 1/4 cup of cilantro, and cook until tender, 5 minutes. Add tomatoes to pan and cook until slightly reduced, 4 minutes. Finally add potatoes, corn, tilapia, and reserved cooking water to the skillet and simmer until fish is cooked through, 5 minutes. Season with salt and pepper. Divide among bowls and garnish with remaining onion, cilantro, and lime wedges.
Adapted from Food Network Magazine
Adapted from Food Network Magazine
SALT & PREPPY https://www.saltandpreppy.com/
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