What is this called and how is it made?
I had lunch the other day at a restaurant called Caribbean Breeze in Arlington, VA. The dish I had was pan sauteed grouper on a bed of chifa rice with this sauce that was spooned around the outside of the rice. The sauce was amazing and the perfect accompaniment to the fish and rice. The menu said it was a tomato-chili sauce but it was very smooth (no chunks), a tad creamy but not too much and a pale pink in color. The flavor was very mild but with the taste of tomatoes and chilis. What kind of sauce is this and how do I make it? Is it called a finishing sauce? I have googled tomato-chili cream sauce, finishing sauce, etc... and nothing gives me quite the right recipe.
Finishing sauce is a very general term, and there are probably as many tomato-chil cream sauce recpies as there are chefs.
As Joe Blowe said, ask the chefs! If they can't/won't help you out, you could also try bringing a friend with you who cooks alot, and they might be able to help you figure it out.