Mexican Stew Fish – A Detailed Recipe preparations. Nutritional value of one serving: (4 total) Calories 381, total fat 10 g, saturated fat 2 g, protein 39 g, carbohydrates 36 g., fiber 5 g., cholesterol 85 mg., sodium 333 mg., sugar – g. 
Photo of the dish: АнтонисAchilleos Time: 30 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tilapia fillets (170 g each), cut into 4 parts
- Salt and Freshly Ground Peppers
- 3 limes (2 squeeze the juice, 1 cut into slices)
- 250 gr young potatoes, cut into large slices
- 4 small ears of frozen corn
- 2 tbsp. l olive oil
- 1 large onion, cut into small cubes
- 1/2 tsp dried thyme
- 3 cloves of garlic, chop
- 1 tbsp. l chili powder (mix of spices with chili recipe see here)
- 1 bunch of cilantro, separate the leaves from the stems and coarsely chop
- 450 gr canned fried tomatoes
Recipes with similar ingredients: tilapia, lime juice, lime, potatoes, corn, onions, thyme, garlic, cilantro, tomatoes fried seasoning chili
Recipe preparation:
- Place the fish in a shallow dish, salt and pepper. Add lime juice, mix and marinate. To place potatoes in a pan, pour cold water and salt. Bring to boil, add the corn and cook with the lid on, until half-cooked, about 8 minutes Cast 1 tbsp. vegetable broth to extinguish, drain the remaining broth.
- Heat olive oil in a large frying pan at moderate high temperature. Add chopped onions (except 1/3 Art.), thyme and fry, until soft, about 2 minutes. Add garlic, chili powder, half the leaves of cilantro and fry, stirring for 2 minutes Add tomatoes and continue cooking until until the liquid evaporates a little, about 4 min. Add potatoes, corn and remaining broth.
- Add fish with marinade to the pan and continue to simmer, pouring sauce over the fish until tender, about 5 minutes. Add salt and pepper to taste. Put fish and vegetables in plates, sprinkle the remaining onions and cilantro. Serve the fish stew with slices lime.
