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.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 4 servings
- 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
- 2 lb boneless, skinless mahi mahi fillets, cut into 2 inch pieces
- Finely chopped cilantro or parsley (optional)
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.