Spicy Poached Snapper (Poisson Rouge)
2 1-lb. red snappers, scaled
1 cup thinly sliced shallots
1/2 cup fresh lime juice
1 tbsp. finely chopped scallion
1/2 tsp. mustard powder
1 sprig thyme
1 Scotch bonnet chile, split
Kosher salt and freshly ground black pepper, to taste
1/4 cup canola oil
6 cloves garlic, chopped
1 tbsp. tomato paste
1 tbsp. sugar
Boiled sliced carrots and beets
1. Score sides of fish; place in a shallow dish. Whisk together half the shallots, lime juice, scallion, mustard, thyme, chile, salt, and pepper in a bowl and pour over fish; marinate 30 minutes.
2. Heat oil in a 12″ skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook until it begins to caramelize, about 2 minutes. Add 1 cup water and bring to a boil; cook, stirring, until almost evaporated, about 8–10 minutes. Remove fish from marinade and set aside; add marinade and sugar to skillet and cook, stirring, until shallots are soft, 4–5 minutes. Add fish and 3/4 cup water and cover skillet; cook, turning once, until fish is cooked through, 8–12 minutes. Transfer fish to a large serving platter. Season cooking liquid with salt and pepper and pour through a fine strainer over fish. Garnish with remaining shallots; serve with carrots, beets, and tomatoes.