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Cinco de Mayo Fish Stew
from the kitchen of Sharmagne Leland-St. John

5 tablespoons fresh squeezed lime juice, separated
1 jigger tequila
3 cloves garlic, minced
3 tablespoons chopped cilentro, plus extra sprigs for garnish
1 teaspoon salt
1 1/2 pounds tilapia filets
1 3/4 cups chicken broth
2 cups prepared tomato salsa
Broken tortilla chips to line the bowls
1 tablespoon olive oil
1 avocado, diced
lime zest to taste

In a large baking dish, mix 4 tablespoons
of the lime juice, with the tequila, garlic,
cilentro and salt. Place the fillets atop
the marinade and let sit for approximately
15 minutes, turning a few time to coat both

In a large skillet, bring the chicken broth
and salsa to a slight boil, then reduce to a
simmer. Add the tilapia and the marinade.
Simmer for approximately 10 minutes or until
the tilapia is firm and opaque. Break the
fish into several large pieces.

Line 4 bowls with the broken tortilla chips
and spoon the stew into the bowls. Mix the
remaining tablespoon of lime juice and the
olive oil together and drizzle over the stew
sprinkle the avocado cubes on top garnish with
the cilentro and a feew pinches of lime zest.


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