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TOMATO-QIBE POACHED WHITEFISH
~serves 2 with great leftovers~
1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1 teaspoon QUEST
1 pint cherry or grape tomatoes, halved
Salt and black pepper to taste
1 cup water or fish stock
1 lb firm white fish (like cod) cut into 3 or 4 pieces
1 cup cilantro, chopped
For serving: limes, hot cooked rice
Heat olive oil in a large skillet over medium heat. Add garlic & shallots and cook, stirring until just golden, about 2 mins. Add QUEST and stir until fragrant - half a minute. Remove from heat and reserve all but 1 Tbsp of spiced oil in a small bowl.
Add tomatoes to skillet, season with salt & pepper and cook, stirring occasionally, until they split and the sauce comes together, about 5 to 8 mins. Add a cup of water (or stock) to deglaze pan and cook until slightly thickened, another 3 to 5 minutes. Taste and add salt if needed.
Season fish with salt & pepper and arrange in skillet. Cover and poach until fish is opaque and just cooked through, about 4 to 6 minutes. (Thicker fillets will take longer)
To serve, spoon some sauce into a shallow bowl (over or adjacent to rice if using) top with fish and drizzle with reserved chile oil, shallots and garlic. Garnish with cilantro and serve with lime wedges.