Wednesday, August 7, 2013

Mexican Fish Stew



I discovered this recipe while looking for a fish recipe that contained ingredients I already had on hand. I have been trying to eat more fish and so I have a big bag of frozen Tilapia filets in my freezer. 

It turned out absolutely delicious and it contains some of my favorite Mexican ingredients: lime juice, cilantro, chili powder, corn, stewed tomatoes and thyme.  The big bonus is that it’s a healthy recipe too!

This recipe was inspired by a recipe I found on the Food Network website and it was originally featured in the Food Network magazine.  I changed a few things..... I didn’t have corn on the cob so I used corn kernels and I just used regular canned tomatoes because I didn’t have the fire roasted ones and I didn’t want to make a trip to the store.  

It was soooo yummy served with some toasty garlic bread on the side!  This recipe is a keeper and will be one that I return to again and again. Give it a try for dinner tonight and you won’t be disappointed!

Ingredients
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 cubed russet potatoes
½ can of yellow corn kernels (14.5 oz can)
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 stewed tomatoes

Preparation
Place the fish in a shallow dish and season with salt and pepper. Add the juice of the two limes and toss; set aside in the fridge to marinate for a bit. 

In a saucepan, cover the potatoes with water and season with salt. Bring to a boil and cook, covered, until the potatoes are tender, about 8 minutes. Reserve 1 cup of the water in which the potatoes were boiled, then drain.  This reserved water will be added to the stew in a bit as a thickener.



Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add all but 1/3 cup (this will be used later for garnish) of the chopped onion to the skillet along with the thyme and cook until soft, about 2 minutes. 

Add the garlic, chili 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 potato water.

Add both 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 chopped onion and cilantro. Serve with lime wedges- Squeeze a lime wedge into your individual serving before eating for really great additional flavor.  

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

See the original recipe at the Food Network website: