I bought a lot of frozen tilapia for a recipe that didn't use much and I have so much leftover. I don't usually care for the taste of tilapia, so I was a little nervous to try this recipe, but YUM! It turned out so good. A perfect stew for spring and summer, since its full of veggies and lighter ingredients. Its not a hearty, stick to your bones kind of stew, its a get ready for swim suit season stew. My recipe is heavily adapted from this recipe.
1 can petite diced tomatoes
1 c corn
1/4 c cider vinegar
2 cloves garlic
2 T olive oil
1/2 large zucchini, small dice
1 red bell pepper, small dice
10 kalamata olives, small dice
salt, to taste
salt free seasoning (I used my fajita seasoning, it has no salt)
2 filets tilapia
1. Pulse half can of tomatoes, corn and vinegar in a blender. It should still be chunky, you don't want a puree.
2. Heat oil on medium high heat in a deep frying pan and cook garlic until fragrant. Add tomato/corn mixture and remaining tomatoes.
3. Add zucchini, bell pepper and olives. Season with salt and seasonings. Stir and cover for five minutes.
4. Add fish and cook 15-20 minutes until fish is flaky and cooked through.
I tried to leave the fish as whole as possible, but it fell apart so easily. I wanted to add some parmesan cheese as well, but we were so hungry we ate it before I could remember to add it! We also ate it before I could take a picture!