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   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   
       
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