Adapted from Food Network Magazine
Ingredients:
1 pound tilapia fillets, cut into four pieces
Salt and pepper
2 limes, juiced
1/2 pound new potatoes, cut into 1/4 inch coins
1 cup frozen corn
2 tablespoons olive oil
11/4 cups white onion
1/2 teaspoon dried thyme
3 cloves garlic, minced
1 1/2 tablespoons chili powder
1 bunch of cilantro leaves and soft stems, chopped, divided
15 oz can fire roasted tomatoes
Salt and pepper, to taste
Directions:
1. In a shallow dish, season fish with salt and pepper, add juice of limes, combine, set aside
2. Meanwhile, place potatoes in a medium sauce pan on high heat, cover with water and season with 1 teaspoon salt
3. Bring water to a boil, once boiling add corn, cook for 8 minutes
4. Reserve 1 cup of water, drain the remaining, set water, corn, and potatoes aside
5. Meanwhile, in a large skillet, over medium-high heat, add 2 tablespoons olive oil, add 1/2 cup onion and dried thyme, cook for 2 minutes
6. Add garlic, chili powder and half of the cilantro, cook for 2 minutes
7. Add the tomatoes, cook for 2 minutes
8. Add potatoes, corn and reserved liquid, stir to combine
9. Add fish and and lime marinade, spoon liquid over fish until cooked through, about 5 minutes
10. Add remaining onion, cilantro, and sugar
11. Season with salt, if necessary
