Thursday, August 18, 2016

Fish with Chorizo Tomato Sauce

OK, I finally put my old photos on my laptop (since the desktop crashed) and found a couple of old recipes I didn't get to post. 

This is a Publix demo recipe and it is so good!!!  I just happened to have everything on hand and am so glad I made this.  The chorizo and capers are a new and unique (to me) addition to a fish dish.  Easy to make on top of everything.


1 shallot, finely chopped
2 fresh medium tomatoes, coarsely chopped
3 oz cured chorizo, coarsely chopped
1 Tbsp EVOO
2 Tbsp capers
2 tsp dried Italian seasoning
1/2 tsp crushed red pepper
4 (6 oz) flaky fish fillets (ex: orange roughy, tilapia, Swai, flounder)
1/2 cup white wine (or chicken broth)
1 Tbsp fresh oregano, finely chopped, optional

Chop shallot (2 Tbsp), tomatoes, and chorizo.  Preheat large saute pan on medium 2-3 minutes.  Place oil in pan, then add shallots, capers, and chorizo; cook 3-4 minutes, stirring occasionally, or until shallots have softened.

Stir in tomatoes, Italian seasoning, and red pepper; cook and stir 8-10 minutes or until tomatoes are softened and saucy.

Reduce heat to medium-low.  Nestle fish into sauce, pour wine over fish, and cover; simmer 5-6 minutes or until fish is 145F (or opaque and separates easily).  Meanwhile, chop oregano (if using).  Spoon sauce over fish and sprinkle with oregano.  Serve.

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