Tomato-Poached Fish With Chile Oil and Herbs
Updated Feb. 18, 2025
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil, plus more for drizzling
- 4garlic cloves, thinly sliced
- 1small shallot, thinly sliced into rings
- 1teaspoon red-pepper flakes
- 1pound small, sweet tomatoes, halved
- Kosher salt and black pepper
- 1teaspoon fish sauce (optional)
- 1¼pounds fluke, halibut or cod, cut into 4 equal pieces
- 1cup cilantro, leaves and tender stems
- ½cup mint, leaves and tender stems
- Limes, halved, for serving
- Tortillas, toast or rice, for serving (optional)
Nutritional analysis per serving (4 servings)
278 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 20 grams protein; 750 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat ¼ cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start 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.
- Step 2
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 1½ cups water, swirling to release any of the bits stuck on the bottom of the skillet.
- Step 3
Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
- Step 4
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).
- Step 5
To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved 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.
Private Notes
Comments
OK, this is absolutely amazing! Followed the recipe as I most always do so I an give a review based on the actual recipe and not something that bears no resemblance as so many people do. Flavors are fantastic. Messed up and left scallions and garlic in pan after draining oil. No issue at all. Also got distracted and let the tomatoes/water/fish oil cook longer. Still no issue. Mint and cilantro are a must as they add a dimension not available with substitutes. Thanks Ms. Roman!
In the first step you make the "chili oil" and remove most of it to drizzle on top later. You use 1 tablespoon of the oil to cook the tomatoes, fish sauce and water. I had to read it a few times. You're right it's a bit confusing. It would be better if they had said: Remove the oil to a small bowl. Using the same skillet, add 1 tbsp of the reserved chili oil, and the tomatoes to the skillet and season with salt and pepper. . . .
OUTSTANDING! Alison Roman, you goddess you...this dish delivers on every dimension important to home cooks: - Easy to find ingredients - Easy to execute in under 30 minutes - Crunchy, substantial, and soft textures in one dish - Bright but comforting flavors Note: cilantro, mint and lime are absolute must-haves in this recipe. Fish sauce can be substituted for Worcestershire sauce or, even better, 1-2 anchovies in Step 2 (they will dissolve in tomato-water mixture).
Very good. Thank you. I've already made this several times. Easy.
Absolutely delicious. Just as written ! Looks so fancy for something so simple to make. The fish sauce adds a lovely element with no fishy taste. Go for it if you’re unsure (and not vegan).
Poaching fish is a great way to achieve 100% moisture in every bite, whether the fillet is thick or thin. I have saved this one in a summertime/ fall folder due to fresh tomato season - fabulous fresh flavor, which improves even more next day. It’s so simple, but it may be in the top 10 of over 1000 s of recipes I’ve cooked from NYT ( both the app & the paper). Caution - watch the amt. of chili you add, flakes can be hot! Go all in on the garlic & herbs..