- 4 6-ounce tilapia fillets, each cut into 4 pieces
- Kosher salt and freshly ground pepper
- 3 limes (2 juiced, 1 cut into wedges)
- 1/2 pound new potatoes, thickly sliced
- 4 small pieces frozen corn on the cob
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 1/2 teaspoon dried thyme
- 3 cloves garlic, minced
- 1 tablespoon ancho or New Mexico chile powder
- 1 bunch cilantro, leaves and tender stems coarsely chopped
- 1 15-ounce can no-salt-added diced fire-roasted tomatoes
Put the fish in a shallow dish and season with salt and pepper. Add the lime juice and toss; set aside. Put the potatoes in a saucepan, cover with water and season with salt. Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes. Reserve 1 cup of the cooking water, then drain.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add all but 1/3 cup of the chopped onion to the skillet along with the thyme and cook until soft, about 2 minutes. Add the garlic, chile powder and half of the cilantro and cook, stirring, 2 minutes. Add the tomatoes and cook, stirring occasionally, until slightly reduced, about 4 minutes. Add the potatoes, corn and reserved cooking water.
Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes. Season with salt and pepper. Divide the stew among bowls and top with the remaining onion and cilantro. Serve with lime wedges.
Per serving: Calories 381; Fat 10 g (Saturated 2 g); Cholesterol 85 mg; Sodium 333 mg; Carbohydrate 36 g; Fiber 5 g; Protein 39 g
Photograph by Antonis Achilleos