If you’re looking for an easy and delicious meal, this spicy tomato poached fish is perfect for you! We try to eat fish often and poaching is a healthy way to cook fish with firm white flesh. I used haddock fillets but cod, flounder, and halibut are good choices too. Poaching is a method of cooking using moist heat by submerging food in liquid and heating it at a low temperature. My poaching liquid is a combination of water and white wine but you could use butter, broth or even milk. I use a garlic chili oil with slivered shallots to build the sauce before adding in cherry tomatoes and a garnish of fresh basil. Yum!
In a large skillet, heat the olive oil over medium-high. Add the slivers of garlic and shallots and cook, stirring until light golden brown about 2 minutes or so. Add the chili paste and stir for another 2-3 minutes. Remove the sauce from heat, transfer to a small bowl and set aside.
Place the tomatoes and a splash of olive oil in the same skillet over medium-high heat and season with salt and pepper. Cook the tomatoes stirring occasionally, until they burst, about 5 to 8 minutes. Add the water and the wine. Stir to combine the ingredients. Cook until the sauce is slightly thickened, about 8 minutes or so.
Season the fish with salt and pepper and gently lay the pieces in the sauce. Cover the skillet and cook until the fish is opaque and just cooked through, 6 -8 minutes or slightly longer for thicker pieces of fish. Drizzle the fish with the chile garlic sauce. Top with fresh basil and serve with a squeeze of fresh lime juice.