Tex Mex Tilapia Tomato And Corn Stew Recipes

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TEX-MEX TILAPIA, TOMATO, AND CORN STEW



Tex-Mex Tilapia, Tomato, and Corn Stew image

You could serve this zesty dish with baked tortilla chips.

Categories     Lunch,Dinner

Time 21m

Yield 4 servings

Number Of Ingredients 11

2 tsp Olive oil
1 medium Uncooked onion(s) chopped
2 medium clove(s) Garlic clove(s) minced
1 item(s), medium Uncooked bell pepper(s) seeded and chopped
14.5 oz Canned diced tomatoes with mild green chiles variety
10 oz Frozen corn kernels
0.25 tsp Table salt
0.125 tsp Ground cinnamon
1 pound(s) Uncooked tilapia fillet(s) orange roughy, or halibut fillets (1-inch pieces)
2 Tbsp Cilantro fresh, chopped or parsley
0.5 medium Fresh lime(s) cut into 4 wedges

Steps:

  • Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring frequently, until light golden, about 3 minutes. Add the bell pepper and cook, stirring frequently, until softened, about 2 minutes.
  • Add the tomatoes, corn, salt, and cinnamon; bring to a boil, stirring occasionally. Add the tilapia, stirring gently to coat the fish with the sauce; return to a boil. Reduce the heat and simmer, covered, until the fish is just opaque in the center, about 6 minutes. Serve the stew in bowls; sprinkle with the cilantro and serve with the lime wedges. Yields about 1 1⁄3 cups per serving.

Nutrition Facts : Calories 66 kcal

TILAPIA WITH TOMATOES, BLACK OLIVES AND CORN



Tilapia with Tomatoes, Black Olives and Corn image

The tilapia is cooked with the sauce. I had something similar in a restaurant and I developed this based in their dish (I did make a few changes). Serve the tilapia with the sauce placed on top of it on your plate with a steamed vegetable and salad.

Provided by Marian Monroe

Categories     Seafood     Fish     Tilapia

Time 40m

Yield 4

Number Of Ingredients 7

1 ½ tablespoons olive oil
4 cloves garlic, thinly sliced
2 (16 ounce) cans diced tomatoes
1 cup dry white wine
1 (2.25 ounce) can sliced black olives
3 ears fresh corn, kernels cut from cob
4 (4 ounce) fillets tilapia

Steps:

  • In a large skillet, heat oil over medium heat. Cook garlic in oil for 1 minute. Stir in the diced tomatoes with juice, 3/4 cup wine, black olives, and corn. When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish. Cover, and cook for 20 to 25 minutes, or until fish flakes easily with a fork. If the sauce begins to dry out, add additional 1/4 cup white wine.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 24 g, Cholesterol 41.1 mg, Fat 9.1 g, Fiber 4.3 g, Protein 27.4 g, SaturatedFat 1.4 g, Sodium 557.8 mg, Sugar 8.4 g

TEX-MEX BEEF STEW



Tex-Mex Beef Stew image

This is great for chili lovers. If you like it spicy, you can use diced tomatoes with zesty jalapenos. Then just garnish with sour cream and lime wedges.

Provided by JackieOhNo

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground dried ancho chile powder
1 1/2 lbs beef stew meat, cut into 2-inch cubes
1 onion, chopped
1 green pepper, seeded and diced
1 (12 ounce) bottle beer
1 (14 1/2 ounce) can diced tomatoes
1 (11 ounce) can mexicorn
2 tablespoons chopped cilantro
1 tablespoon lime juice

Steps:

  • Mix flour, 1/4 t. cumin, 1/4 t. salt and chile powder; toss with beef.
  • Coat large pot with cooking spray. Heat over medium-high heat. Add beef; cook, turning until browned. Remove meat from pot.
  • To same pot, add onion and green pepper. Cook, stirring, 2 minutes. Stir in beer, scraping up bits from pan bottom. Stir in tomatoes with juice and remaining cumin. Return meat to pot. Cover; cook over low heat, stirring occasionally, 1 hour, 30 minutes.
  • Add corn; cook, uncovered, until beef is tender and sauce has thickened, 30-45 minutes. Remove from heat; stir in cilantro, lime juce and remaining 1/4 t. salt. Garnish with cilantro.

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