Grouper or Other Fillets with Chiles and Tomatoes

Name: Grouper or Other Fillets with Chiles and Tomatoes
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: 2 teaspoons sugar; 1 tablespoon nam pla; ¼ cup fish or chicken stock, preferably homemade, or water; ¼ cup fish or chicken stock, preferably homemade, or water; 2 garlic cloves, minced; Salt and black pepper to taste; 3 medium tomatoes, cored and chopped; 1 medium onion, diced; 1 scallion, trimmed and chopped; ¼ cup fish or chicken stock, preferably homemade, or water; ¼ cup chopped fresh cilantro leaves for garnish; 2 small fresh or dried chiles; 2 small fresh or dried chiles; 2 pounds fillets of grouper, red snapper, black sea bass, or catfish; 2 pounds fillets of grouper, red snapper, black sea bass, or catfish; 2 pounds fillets of grouper, red snapper, black sea bass, or catfish; Salt and black pepper to taste; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons corn, grapeseed, or other neutral oil; 2 pounds fillets of grouper, red snapper, black sea bass, or catfish

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A glance at the ingredients might convince you this is an Italian dish. But this sweet-and-spicy concoction, laced with nam pla (for information on this Thai fish sauce), could not be less Mediterranean in character. It’s great with fillets, but you can also make it with whole fish.

Ingredients

2 small fresh or dried chiles
3 tablespoons corn, grapeseed, or other neutral

Fish course
Pescatarian
Southeast Asia
Spicy
Gluten-free

Method

If you have fresh chiles, stem and seed them; if dried, soak in warm water for a few minutes until softened, then remove the stems and seeds. Meanwhile, heat the oil in a large skillet, preferably nonstick, over medium-high heat. Season the fish fillets with salt and pepper, then slide them into the hot oil. Cook, turning once, until golden brown, about 2 minutes per sid