Servings: 2
Ingredients
- 1 lb halibut fillet cut into 2 portions
- 3 tbsp olive oil plus more for drizzling
- 4 garlic cloves thinly sliced
- 1 small shallot thinly sliced
- 2 tsp fish sauce
- 1 teaspoon crushed red-pepper flakes
- 1 pint cherry tomatoes halved
- salt and freshly ground black pepper
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup cilantro chopped
- 1 lime quartered
Instructions
- Heat olive oil in a large skillet over medium-high. Fry the garlic and shallots and until they start to turn light golden brown, 4 minutes or so. Stir in red pepper flakes. Remove from heat and place on a paper plate with a paper towel on it. Reserve 1 tablespoon of the oil from the pan to a small bowl. You can discard excess oil but keep a bit in the pan for the next step.
- Add tomatoes to the pan, season with salt and pepper and saute stirring occasionally, until the tomatoes burst and start to become juicy, ~4-5 minutes. Add fish sauce, chicken broth, and white wine. Cook until the sauce is slightly thickened but still nice and brothy, ~ 5 minutes. Taste and add salt and pepper, if needed.
- Gently place the halibut in the sauce. Cover the pan and cook until the halibut is opaque and just cooked through, 8-10 minutes (slightly longer for very thick pieces).
- Plate fish and sauce to shallow bowls. Drizzle with reserved flavored oil, and the crispy shallots and garlic. Top with cilantro, and serve with limes for squeezing over the top. Serve with a nice crusty bread to sop up excess sauce.
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