Tex-Mex Tilapia, Tomato, and Corn Stew
1 medium, chopped
2 medium clove(s), minced
Uncooked bell pepper(s)
1 item(s), medium, seeded and chopped
Canned diced tomatoes
14½ oz, with mild green chiles variety
Frozen corn kernels
Uncooked tilapia fillet(s)
1 pound(s), orange roughy, or halibut fillets (1-inch pieces)
2 Tbsp, fresh, chopped or parsley
½ medium, cut into 4 wedges
- 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.
- 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.