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Title: Tomato-Poached Fish w/Chile Oil & Herbs
Categories: Seafood, Vegetables, Chilies, Herbs, Citrus
Yield: 4 Servings

1/4 c Olive oil; more for
- drizzling
4 cl Garlic; thin sliced
1 sm Shallot; thin sliced in
- rings
1 ts Red-pepper flakes
1 lb Small, sweet tomatoes;
- halved
Salt & black pepper
1 ts Fish sauce
1 1/4 lb Fluke, halibut or cod; in 4
- equal pieces
1 c Cilantro; tender leaves and
- stems
1/2 c Mint; tender leaves and
- stems
Limes; halved, for serving
Tortillas, toast or rice,
- for serving

Heat olive oil in a large skillet (use one with a lid)
over medium-high heat. Add garlic and shallots and cook,
swirling the skillet constantly until they are starting
to toast and turn light golden brown, 2 minutes or so.
Add red-pepper flakes and swirl to toast for a few
seconds. Remove from heat and transfer all but 1
tablespoon of the chile oil to a small bowl.

Add tomatoes to the skillet and season with salt and
pepper. Cook, tossing occasionally, until they burst and
start to become saucy and jammy, 5 to 8 minutes. Add
fish sauce (if using) and 1 1/2 cups water, swirling to
release any of the bits stuck on the bottom of the
skillet.

Cook until the sauce is slightly thickened but still
nice and brothy, 3 to 5 minutes. Season with salt and
pepper.

Season the fish with salt and pepper and gently lay the
pieces in the brothy tomatoes. Cover the skillet and
cook until the fish is opaque and just cooked through, 4
to 6 minutes (slightly longer for a thicker piece of
fish, like halibut).

To serve, transfer fish and brothy tomatoes to a large
shallow bowl (or divide among four bowls). Drizzle with
reserved bowl of chile oil, more olive oil and the
crispy shallots and garlic. Top with cilantro and mint,
and serve with limes for squeezing over the top. Serve
with tortillas, toast or rice, if you like.

by Alison Roman

Yield 4 servings

RECIPE FROM: https://cooking.nytimes.com

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