Spicy Tilapia Stew

By spicy, I mean like Taco Bell Hot Sauce spicy. To lower the temperature, cut down on the red pepper sauce. It won’t burn your mouth either way; it’s just spicy, not hot.

INGREDIENTS

3          tablespoons lime juice
1          tablespoon ground cumin
1          tablespoon paprika
2          teaspoons minced garlic
1          tablespoon red pepper sauce
1 ½      pounds tilapia fillets, cut into chunks
            (or other mild fish)
 
2          tablespoons olive oil
1          medium white onion, chopped (1 cup)
1          large red bell pepper, diced (2 cups)
2          cups POMI chopped tomatoes or 1 can (15 ounces) diced
1          medium Yukon potato, diced (about 1 cup)
1          cup low sodium chicken broth
½         cup chopped fresh cilantro

METHOD

Stir together the lime juice, cumin, paprika, garlic, and pepper sauce in a large bowl or plastic bag. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

Heat the olive oil in a large sauce pan over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia with its marinade, potato, and diced tomatoes. Pour the chicken broth over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia and the potatoes are completely cooked through, another 5 to 10 minutes.