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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