Mexican Fish Stew

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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. 
  2. Per serving: Calories 381
  3. Fat 10 g (Saturated 2 g)
  4. Cholesterol 85 mg
  5. Sodium 333 mg
  6. Carbohydrate 36 g
  7. Fiber 5 g
  8. Protein 39 g