The time for eating exclusively heavy food is behind us and now we must start getting ready for the light, low carb meals. It was easier to eat light when I was planning my wedding last year but swimsuit season is coming quickly and I want to be able to go to the beach confidently. Of course eating light doesn’t mean flavorless! It really means that I cannot eat pasta or a half loaf of bread with dinner and cocktail hour.
Alison Roman Tomato-Fish marries light cuisine with crispy, spicy toppings. Whenever we make this dish it always is covered in cilantro and hot sauce. However depending on someone’s heat tolerance, one can make this as spicy or mild as they’d like. Hope you enjoy reading!
- 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
- 28 oz. can Sam Marzano Tomatoes, halved (reserve liquid in can)
- Kosher salt and black pepper
- 1 teaspoon fish sauce (optional)
- 1 ¼ pounds fluke, halibut or cod, cut into 4 equal pieces
- 1 cup cilantro, leaves and tender stems
- Limes, halved, for serving
- Tortillas, toast, naan or rice, for serving (optional)
- Hot sauce (optional)
- Heat 1/4 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.
- 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 cup reserved tomato liquid and 1/2 cup 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 chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and serve with limes for squeezing over the top. Serve with tortillas, toast, naan or rice, if you like.