
Spicy Fish in Cherry Tomato and Harissa Sauce
Make this Tonight - "Shabbat, Shalom!"
10
Prep Time (minutes)
30
Cook Time (minutes)
2
ServingsIngredients
- ⅓ cup vegetable oil
- 10 garlic cloves, smashed
- ¼ cup tomato paste
- 1 jalapeno chile, cored, seeded, and thinly sliced
- 1 tablespoon harissa, store-bought or homemade
- 3 tablespoons sweet paprika
- 1 teaspoon ground caraway
- 1 ½ teaspoon ground cumin
- 2 pints cherry tomatoes
- Kosher salt
- ½ cup water
- 1 large bunch fresh cilantro
- Freshly ground pepper
- 4 (7 ounce) fillets flakey white-fleshed fish (grouper, bass, snapper, and halibut are all nice) skin off if possible
Steps
- Pour the vegetable oil into a deep large skillet.
- Immediately add smashed garlic cloves and cook on low heat just until fragrant, 3-4 minutes. Watch the pan closely to make sure the garlic doesn't brown, or it will become bitter.
- Increase heat to medium-high, add the tomato paste, half the jalapeno, 1 ½ teaspoon of the harissa, and all the paprika, caraway, and cumin and stir for a minute or two, until fragrant.
- Add 1 ½ pint of the cherry tomatoes (reserve the rest for later) and season with salt.
- Reduce heat to medium and cook, stirring occasionally, until the tomatoes start to break down, 7-8 minutes.
- Pour in the water, bring to a simmer, cover and cook over low heat for about 30 mins, or until thick and saucy.
- Remove about 3 tablespoons of whole leaves from the cilantro bunch and reserve them for garnish.
- Tear up the rest of the bunch and toss it into the pan. Give it a minute to blend with the sauce, then taste and adjust that season with salt, pepper, and the remaining jalapeno and 1 ½ teaspoon harissa if you want more heat.
- Add the fish filet, skin side up, tucking them gently into the sauce. Sprinkle the remaining ½ pint cherry tomatoes on top of the fish. Bring to a simmer over medium heat.
- Reduce the heat to low, cover, and simmer, without stirring, until the fish is cooked, 7 to 8 minutes
- Thicker fillets will need 2-3 minutes more.
- To check doneness, make a small incision in the thickest part of the fish and make sure the flesh is opaque and flakey.
- Serve straight out of the pan, garnished with the reserved whole cilantro leaves.