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Seafood Sauté with Black-Eyed Pea Salsa
Recipes
Seafood Sauté with Black-Eyed Pea Salsa
4 servings
25 minutes total

Ingredients

  • 1 Hass avocado, coarsely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 (15.8-oz) can black-eyed peas, drained
  • 1 (11-oz) can mexi-corn, drained
  • 2 links cured chorizo (3 oz)
  • 8–10 oz fish fillets (such as tilapia, swai, or orange roughy), thawed
  • 1 tablespoon canola oil
  • ½ cup half & half
  • ½ cup chipotle (or fajita) cooking sauce
  • ½ cup sour cream
  • 8 oz large peeled/deveined shrimp, tails removed

Prep

    • Chop avocado and cilantro. Drain peas and corn, then combine with avocado and cilantro and set aside.
    • Cut chorizo in half lengthwise, then cut into ¼-inch-thick slices.
    • Cut fish into 4 portions (wash hands).

Steps

    1. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add fish and chorizo; cook 2 minutes without turning. Whisk half & half, cooking sauce, and sour cream together until blended.
    2. Reduce heat on fish to medium-low. Turn fish over and add sauce; bring sauce to a simmer.
    3. Stir in shrimp; cook 3–4 minutes and until shrimp are pink and opaque and fish separates easily. Serve fish and shrimp with sauce; top with 4 tablespoons black-eyed pea salsa.
    Note: Serve any remaining black-eyed pea salsa with tortilla chips.

Amount per ¼ recipe serving: Calories 490, Total Fat 35g, Sat Fat 11g, Trans Fat 0g, Chol 170mg, Sodium 1160mg, Total Carb 14g, Fiber 4g, Sugars 5g, Protein 30g, Calc 10%, Vitamin A 25%, Vitamin C 60%, Iron 10%