Mexican Stew with Tilapia
A hearty and vibrant stew combining tilapia, fresh vegetables, and zesty lime for a comforting and nutritious meal.
Ingredients
Fish and Marinade
- 4 pieces tilapia fillets, each cut into 4 pieces Use any white fish if preferred.
- 1 teaspoon Kosher salt Adjust salt to taste.
- 1 teaspoon freshly ground pepper
- 3 pieces limes (2 juiced, 1 cut into wedges) Lime juice enhances the fish flavor.
Vegetables and Base
- 0.5 pound new potatoes, thickly sliced Can use any small potatoes.
- 4 small pieces frozen corn on the cob Fresh corn can be used as an alternative.
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped Reserve some for garnish.
- 0.5 teaspoon dried thyme
- 3 cloves garlic, minced
- 1 tablespoon ancho chile powder
- 1 bunch cilantro, leaves and tender stems coarsely chopped Reserve some for garnish.
- 1 15-ounce can no-salt-added diced fire-roasted tomatoes
Instructions
Marinating
- Season the fish with salt and pepper, toss with lime juice, and set aside to marinate.
Cooking Vegetables
- Boil the potatoes in salted water; add the corn and cook covered until tender (about 8 minutes). Reserve 1 cup of cooking water, then drain.
Sautéing Base
- Heat olive oil in a large skillet over medium-high heat. Sauté all but 1/3 cup of the chopped onion with thyme until softened (about 2 minutes).
- Add the garlic, chile powder, and half the cilantro; cook, stirring, for 2 minutes.
- Stir in the tomatoes and cook until slightly reduced (about 4 minutes).
Combining
- Add the cooked potatoes, corn, and the reserved cooking water to the skillet.
- Add the fish and its lime marinade; simmer, spooning sauce over the fish, until the fish is cooked through (about 5 minutes). Season with salt and pepper.
Serving
- Serve the stew in bowls, topped with the remaining onion and cilantro, with lime wedges on the side.
Notes
Serve with warm tortillas or crusty bread for a complete meal. Store leftovers in an airtight container in the refrigerator for up to three days.