Mexican Fish Stew Recipe

Name: Mexican Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Add the lime juice and toss; set aside.
3
Put the potatoes in a saucepan, cover with water and season with salt.
4
Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes.
5
Reserve 1 cup of the cooking water, then drain.
6
Meanwhile, heat the olive oil in a large skillet over medium-high heat.
7
Add all but 1/3 cup of the chopped onion to the skillet along with the thyme and cook until soft, about 2 minutes.
8
Add the garlic, chile powder and half of the cilantro and cook, stirring, 2 minutes.
9
Add the tomatoes and cook, stirring occasionally, until slightly reduced, about 4 minutes.
10
Add the potatoes, corn and reserved cooking water.
11
Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes.
12
Season with salt and pepper.
13
Divide the stew among bowls and top with the remaining onion and cilantro.
14
Serve with lime wedges.
15
Photograph by Antonis Achilleos

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Mexican Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions