Mexican · Dinner
Tilapia in Chipotle Tomato Stew
Tilapia fillet gently poached in a chipotle-spiked tomato stew built from onion, garlic, and canned tomatoes, finished with lime juice and cilantro. The chipotle in adobo lends smoke and mild heat while the tomato base stays bright and slightly tangy. Served with steamed white rice to soak up the stew.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
392Calories
38.9gProtein
13.2gFat
27.4gCarbs
6.8gSugar
3.4gFiber
890mgSodium
92mgChol
2.1gSat Fat
870mgPotassium
78mgCalcium
2.6mgIron
2.1mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
thirty-min-meals
all-time-classics
gluten-free
dairy-free
low-calorie
Instructions
1
Prep
Pat the tilapia fillet dry and season both sides with salt and black pepper. Slice the onion thinly, mince the garlic, and chop the chipotle in adobo and cilantro.
2
Sauté
Warm the olive oil in a wide skillet over medium heat, add the onion, and cook for 3 minutes until soft and translucent.
3
Heat
Add the minced garlic and chopped chipotle to the skillet and cook over medium heat for 1 minute until fragrant and the mixture darkens to red.
4
Simmer
Pour in the canned tomatoes and fish stock, stir to combine, nestle in the tilapia fillet, cover, and poach over low heat for 8 minutes until the fish turns opaque and flakes easily.
5
Finish
Stir the lime juice into the stew and scatter the chopped cilantro across the top.
6
Plate
Spoon the cooked white rice onto a plate, lay the tilapia fillet and stew alongside it, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g tilapia fillet
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp chipotle in adobo
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml fish stock
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp cilantro
- 1 cup180g cooked white rice, to serve
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
