Mexican Fish Stew

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Loved this dish. This was the only tilapia recipe I found in which I had all of the ingredients. Wasn't expecting much but was very pleasantly surprised how delicious it was! I added a bit of dry white wine to cut the tartness of the lime & tomatoes. Added touch of habanero hot sauce just before serving.

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Saw this recipe in Food Network magazine and gave it a go today. It was very flavorful. I used fresh corn on cob and mixed in some Yukon gold potatoes. Make sure you have a large enough skillet--mine was 5qt. I ended up using about 1.5 cups of reserve water to have enough liquid and to reduce some of the saltiness. If you aren't a huge lover of fish don't worry, it does not taste very "fishy". I would def recommend this recipe, and I plan on making this again.

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delicious Will definetly make again. It was very easy,I aslo used corn kernels

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This dish was very good. Make sure you use a large pan!! I used corn on the cob and it was delicious, but next time I may use frozen kernels so as not to take up so much room in my pan, or just add the corn on the cob in at the end. It was not east to spoon the sauce over the fish with the corn in the way! I also felt it needed more than 1 cup of the cooking water, so don't get rid of all the water until your happy with the consistecy of your stew. I would definitely make this again!!

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wonderful so full of flavor

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This is so easy and great. I used a frozen swai filet. I didn't have fire roasted tomatoes so I used a can of tomato sauce and a jalepeno pepper. Also used frozen corn kernels. Just perfect! I will be making this often.

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Very easy to make and super tasty.