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Tex-Mex Tilapia, Tomato, and Corn Stew

1
Points® value
Total Time
21 min
Prep
6 min
Cook
15 min
Serves
4
Difficulty
Easy
You could serve this zesty dish with baked tortilla chips.

Ingredients

Olive oil

2 tsp

Onion

1 medium, chopped

Garlic

2 clove(s), minced

Bell pepper

1 item(s), medium, seeded and chopped

Canned diced tomatoes

14½ oz, with mild green chiles variety

Frozen corn

10 oz

Table salt

¼ tsp

Ground cinnamon

⅛ tsp

Uncooked tilapia fillet

1 pound(s), orange roughy, or halibut fillets (1-inch pieces)

Cilantro

2 Tbsp, fresh, chopped or parsley

Lime

½ medium, cut into 4 wedges

Instructions

  1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring frequently, until light golden, about 3 minutes. Add the bell pepper and cook, stirring frequently, until softened, about 2 minutes.
  2. Add the tomatoes, corn, salt, and cinnamon; bring to a boil, stirring occasionally. Add the tilapia, stirring gently to coat the fish with the sauce; return to a boil. Reduce the heat and simmer, covered, until the fish is just opaque in the center, about 6 minutes. Serve the stew in bowls; sprinkle with the cilantro and serve with the lime wedges. Yields about 1 1⁄3 cups per serving.

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