Grouper or Other Fillets with Chiles and Tomatoes

Name: Grouper or Other Fillets with Chiles and Tomatoes
Yield: makes 4 servings
Ingredients: 2 small fresh or dried chiles; 3 tablespoons corn, grapeseed, or other neutral oil; 2 pounds fillets of grouper, red snapper, black sea bass, or catfish; Salt and black pepper to taste; 2 garlic cloves, minced; 1 medium onion, diced; 3 medium tomatoes, cored and chopped; 1 tablespoon nam pla; 2 teaspoons sugar; 1/4 cup fish or chicken stock, preferably homemade (page 161 or 160), or water; 1 scallion, trimmed and chopped; 1/4 cup chopped fresh cilantro leaves for garnish

December 14, 2011

A glance at the ingredients might convince you this is an Italian dish. But this sweet-and-spicy concoction, laced with nam pla (see page 500 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; see the variation.

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