Tex-Mex Tilapia, Tomato, and Corn Stew
- Total Time
You could serve this zesty dish with baked tortilla chips.
olive oil2 tsp
uncooked onion(s)1 medium, chopped
garlic clove(s)2 clove(s), medium, minced
uncooked bell pepper(s)1 item(s), medium, seeded and chopped
canned diced tomatoes14 ½ oz, with mild green chiles variety
frozen corn kernels10 oz
table salt¼ tsp
ground cinnamon⅛ tsp
uncooked tilapia fillet(s)1 pound(s), orange roughy, or halibut fillets (1-inch pieces)
cilantro2 Tbsp, fresh, chopped or parsley
fresh lime(s)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.