Tex-Mex Tilapia, Tomato, and Corn Stew

Total Time
21 min
6 min
15 min
You could serve this zesty dish with baked tortilla chips.


olive oil

2 tsp

uncooked onion(s)

1 medium, chopped

garlic clove(s)

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

10 oz

table salt

¼ tsp

ground cinnamon


uncooked tilapia fillet(s)

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


2 Tbsp, fresh, chopped or parsley

fresh lime(s)

½ medium, cut into 4 wedges


  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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