Stewy Tomato Poached Fish With Chile Oil and Herbs
This recipe comes directly from NYTimes cooking. Its by one of my favorites, Alison Roman. What I love about this recipe is that its pretty basic and quick, allowing me to make all kinds of...
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Serving platter
- Serving bowl
Ingredients
- ¼ cup olive oil, plus more for drizzling
- 4 garlic cloves, thinly sliced
- 1 small shallot, thinly sliced into rings
- 1 teaspoon red-pepper flakes
- 1 pound small, sweet tomatoes, halved
- Kosher salt
- black pepper
- 1 teaspoon fish sauce (optional)
- 1 1/2 pounds seabass, swordfish or salmon (can mix)
- 1 cup cilantro, leaves and tender stems
- ½ cup mint, leaves and tender stems
- Limes, halved, for serving
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