Subj : 100 Easy Dinners - 50
To   : All
From : Dave Drum
Date : Mon Dec 02 2024 03:54 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Chicken strips are basically ranch dressing shovels.
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