Poached Fish in Tomato Sauce with Garlic Oil & Lime will quickly become your favorite fish recipe! Served on a bed of brothy couscous and sprinkled with crispy shallots & garlic.
Heat ⅓ cup olive oil in a large skillet over medium-high heat. Add garlic and shallots and cook, stirring occasionally until they become golden, 10-12 minutes. Add red-pepper flakes and cook for a few seconds. Remove the oil to a small bowl.
Meanwhile, heat 2 Tablespoons olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the broth, season with salt and pepper, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes. Set aside until ready to serve.
Using the same skillet that you made the shallot oil in, add 1 TBSP of the reserved shallot oil and the tomatoes to the skillet and season with salt and pepper. Cook, stirring occasionally, until they become saucy, 5-6 minutes.
Add fish sauce and chicken broth. Cook 3 - 5 minutes, until the sauce thickens slightly. Season with salt and pepper.
Season the fish with salt and pepper and place the pieces in the sauce. Cover the skillet, reduce heat to medium-low, and cook until the fish is opaque and just cooked through, about 6 minutes, flipping halfway through. Note: Thinner pieces of fish like tilapia or flounder will take less time.
To serve, divide couscous between four bowls. Place a piece of fish on each and spoon over the tomato broth mixture. Sprinkle on the crispy shallots and garlic and drizzle with the chile oil. Squeeze half a lime over each bowl and sprinkle with cilantro. Enjoy!