This is the main content.
Fish with Chorizo Tomato Sauce
Recipes
Fish with Chorizo Tomato Sauce
4 servings
30 minutes total

Ingredients

  • 1 shallot
  • 2 medium tomatoes
  • 3 oz cured chorizo
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons capers
  • 2 teaspoons dried Italian seasoning
  • ½ teaspoon crushed red pepper
  • 4 (6 oz) flaky fish fillets (such as orange roughy, tilapia, or flounder; about 1 ½ lb)
  • ½ cup white wine (or chicken stock)
  • 1 tablespoon fresh oregano

Steps

    1. Dice shallot (2 tablespoons). Chop tomatoes and chorizo coarsely. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add shallots, capers, and chorizo; cook 3–4 minutes, stirring occasionally, until shallots have softened.
    2. Stir in tomatoes, Italian seasoning, and red pepper; cook and stir 8–10 more minutes until tomatoes have softened and are saucy.
    3. Reduce heat to medium-low. Nestle fish into sauce, pour wine over fish, and cover; simmer 5–6 minutes until fish is opaque and separates easily. Meanwhile, mince oregano. Spoon sauce over fish and sprinkle with oregano. Serve.
    Always check fish for bones and cook to an internal temperature of 145°F.

Amount per ¼ recipe serving: Calories 330, Total Fat 13g, Sat Fat 3g, Trans Fat 0g, Chol 65mg, Sodium 660mg, Total Carb 5g, Fiber 1g, Sugars 2g, Protein 39g, Calc 8%, Vitamin A 15%, Vitamin C 50%, Iron 10%