Mexican Fish Stew

• Gluten free

• Seafood

  • 4 6 -ounce tilapia fillets, each cut into 4 pieces

• Produce

  • 1 bunch Cilantro, stems leaves and tender
  • 4 small pieces Corn, frozen on the cob
  • 3 cloves Garlic
  • 3 Limes
  • 1 Onion, large
  • 1/2 lb Potatoes, new
  • 1/2 tsp Thyme, dried
  • 1 15 -ounce can Tomatoes, no-salt-added fire-roasted

• Baking & Spices

  • 1 tbsp Ancho or new mexico chile powder
  • 1 Kosher salt and freshly ground pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on foodnetwork.com