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Tex Mex Mahi Mahi Fish Stew Recipe -- How to Make Southern Style Fish Stew

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Tex Mex Mahi Mahi Fish Stew Recipe -- How to Make Southern Style Fish Stew with Corn & Beans

Tex Mex Mahi Mahi Fish Stew

Doug DuCap
This bright and sunny fish stew is zesty and generously flavored with garlic, cumin, and green chilies. Tomatoes, zucchini, onions, and slices of golden sweet corn accent the succulent mahimahi (aka dolphinfish or dorado.) It's so chock full of delicious things, you'll hardly notice how low fat, gluten free, and healthy it is!

While it takes its inspiration from Tex-Mex cuisine, this dish is only mildly spicy. You can add extra chilies, cayenne, or a few dashes of hot pepper sauce to bring the zing, if you prefer. Whole toasted cumin seeds are highly recommended here, as they add a pleasing texture and little bursts of flavor throughout.

(View the Full Size Photo of Tex Mex Mahi Mahi Fish Stew)

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 4 servings

Ingredients:

  • 2 tsp cumin seeds
  • 2 Tbsp full-flavored olive oil
  • 1 cup chopped onions
  • 1 Tbsp finely chopped garlic
  • 2 medium zucchini, quartered lengthwise and cut in 1/2 inch slices (about 2 cups)
  • 2 ears corn, cut in 1 inch slices (defrosted frozen corn is fine)
  • 1 can (28 oz) crushed tomatoes
  • 1 can (10 oz) 'Rotel'-style tomatoes with green chilies
  • 1 can (15 oz) small white beans, rinsed and drained (I use Texas white acre peas)
  • 1/2 tsp black pepper
  • Salt
  • 2 lb boneless, skinless mahi mahi fillets, cut into 2 inch pieces
  • Finely chopped cilantro or parsley (optional)

Preparation:

In a large pot or dutch oven, toast the cumin seeds 'dry' (no oil) over medium-low heat, stirring frequently, until seeds are fragrant (about 1-2 minutes.)

Raise heat to medium. Add the oil, onions, and garlic and saute for 2 minutes, then add the zucchini, corn, both tomatoes, the beans, and the black pepper. Bring to a simmer and cook for 10 minutes. Taste and add salt, if necessary.

Stir in the fish pieces. Return to a simmer and cook, stirring occasionally (and very gently), for an additional 7 minutes or until fish just begins to flake.

Serve with corn bread or white rice. (For the Peppery Cheese Medallions pictured, see the recipe here.)

Makes 4 servings of Tex Mex Mahimahi Fish Stew.

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