Halibut Chraime (Fish in Spicy Tomato Sauce)
Chraime—tomatoey fish that's heady with chiles, garlic, and spices—is a symbol of Jewish-Libyan heritage and home.
Gather Your Ingredients
Key Equipment
Before You Begin
We prefer to prepare this recipe with halibut, but a similar firm-fleshed white fish such as red snapper, mahi-mahi, or striped bass, that has the skin on and is between ¾ and 1 inch thick can be substituted. Serve the longhorn chiles to diners who want a spicier dish. If longhorn chiles are unavailable, use two jalapeños instead. Serve with challah and, if desired, mseyer (quick-pickled vegetable relish).
Instructions
1.
Toss tomatoes and 1 teaspoon salt in bowl. Transfer to fine-mesh strainer set in 2-cup liquid measuring cup and set aside.
2.
Sprinkle halibut all over with 2 teaspoons salt. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Place fish in skillet, skin side down, and cook without moving until skin begins to brown and render its fat, 3 to 4 minutes. Transfer fish to large plate.
3.
Add ¼ cup oil to now-empty skillet and heat over medium heat until shimmering. Add onion, longhorn chiles, and remaining ½ teaspoon salt and cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 8 to 10 minutes. Stir in tomato paste and cook, stirring frequently, until tomato paste has turned deep red, 10 to 13 minutes. (It's OK if oil begins to separate.)
4.
Add filfel chuma to skillet and cook until fragrant, about 5 minutes. Add water, lemon zest and juice, reserved chile soaking liquid, and liquid from strained tomatoes (do not discard tomato pieces) and stir to combine. Nestle halibut in sauce, spooning sauce over fish to cover. Bring sauce to simmer, cover, and cook for 1 minute. Turn off heat but leave skillet on burner, and let stand until fish is opaque and registers 130 to 135 degrees, 10 to 13 minutes.
5.
Using thin spatula, gently transfer fish to shallow platter or individual bowls. Stir tomato pieces into sauce and season with salt and pepper to taste. Spoon sauce over fish and drizzle with remaining tablespoon oil. Serve.
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.