Photo by: Antonis Achilleos Prop Stylist: Marina Malchin (917) 751-2855

Photo by: Antonis Achilleos Prop Stylist: Marina Malchin (917) 751-2855

Mexican Fish Stew

  • 4 6-ounce tilapia fillets, each cut into 4 pieces
  • Kosher salt and freshly ground pepper
  • 3 limes (2 juiced, 1 cut into wedges)
  • 1/2 pound new potatoes, thickly sliced
  • 4 small pieces frozen corn on the cob
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • 1/2 teaspoon dried thyme
  • 3 cloves garlic, minced
  • 1 tablespoon ancho or New Mexico chile powder 
  • 1 bunch cilantro, leaves and tender stems coarsely chopped
  • 1 15-ounce can no-salt-added diced fire-roasted tomatoes

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. 

Per serving: Calories 381

Fat 10 g (Saturated 2 g)

Cholesterol 85 mg

Sodium 333 mg

Carbohydrate 36 g

Fiber 5 g

Protein 39 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine