Yield: 4 servings
This Mexican salsa soup makes a light lunch or colorful first course for festive dinner parties. Tilapia is a mild and flaky white fish, and is a good, low-impact choice for farmed fish. Buy US raised if you can.
4 tablespoons fresh lime juice, plus 1 tablespoon for finish
2 cloves garlic, minced
3 tablespoons chopped cilantro, plus extra for garnish
1 1/2 teaspoons salt
1 1/2 pounds US tilapia
1 (16 ounce) jar tomato salsa
1 1/2 cups chicken broth
4 small handfuls tortilla chips
1 tablespoon olive oil, for drizzling
1 avocado, diced
1. Mix 4 tablespoons of lime juice with garlic, cilantro and salt in a large casserole dish. Line tilapia over the marinade in a single layer. Let sit 15 minutes, turning once or twice to coat all sides.
2. Bring salsa and chicken broth to a simmer in a large skillet. Add the tilapia with juices. Simmer 10 minutes, until fish is firm and opaque. Break the fish into large pieces with a wooden spatula.
3. To serve, line four bowls with a handful of tortilla chips. Spoon stew over chips and drizzle with a touch of the remaining lime juice and olive oil. Garnish with avocado and cilantro.