How to Make Chraime | America's Test Kitchen

white fish fillets

🥗Healthier: salmon

💰Cheaper: tilapia

Tilapia is often less expensive and still provides a mild flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still offering a neutral taste.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley or spinach can provide a fresh note without the cost.

cayenne pepper

🥗Healthier: paprika

💰Cheaper: red pepper flakes

Red pepper flakes can add heat at a lower price.

Heat oil in 12-inch skillet over medium heat until shimmering.

Add onion, bell pepper, jalapeño, and salt and cook until vegetables are softened, 5 to 7 minutes.

Stir in tomato paste, garlic, tabil, Aleppo pepper, paprika, and pepper and cook until fragrant, about 30 seconds.

Stir in water, scraping up any browned bits, and bring to simmer.

Reduce heat to low, cover, and cook until flavors meld, about 15 minutes.

Nestle haddock into sauce and spoon some of sauce over fish.

Sprinkle tomatoes around haddock and return to simmer.

Reduce heat to low, cover, and cook until fish flakes apart when gently prodded with paring knife and registers 135 degrees, 5 to 7 minutes.

Season with salt and pepper to taste.

Sprinkle with cilantro and drizzle with extra oil.

Serve with lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens