Servings: 4 servings
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves slivered
- 1 small shallot slivered
- 1-2 teaspoons chili garlic paste I like Sambal Olek or FLYBYJING Sichuan Chili Crisp
- 1 pound cherry or grape tomatoes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup water
- 1/4 cup dry white wine
- 1 1/4 pounds fresh white fish haddock, halibut or cod
- 1/4 cup fresh basil thinly sliced (chiffonade)
- Squeeze of fresh lime juice
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the slivers of garlic and shallots and cook, stirring until light golden brown, about 2 minutes. Add the chili garlic paste and stir for another 2-3 minutes. Remove the sauce from the 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 to the skillet. Stir to combine the ingredients. Cook until the sauce is slightly thickened, about 8-10 minutes.
- 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 the fish with fresh basil and serve with a squeeze of fresh lime juice.
Tried this recipe?Let us know how it was!