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.

Ingredients

• 2 cups frozen ripe plantains (maduros)
• 3 tablespoons unsalted butter
• ½ cup quesadilla (or Monterey Jack) cheese, shredded
• ½ cup half & half
• ⅛ teaspoon cayenne pepper (optional)

Steps

1. Microwave plantains on HIGH for 1–1 ½ minutes or until thawed.
2. Preheat large sauté pan on medium 1–2 minutes. Cut plantains in half lengthwise. Place 3 tablespoons butter in pan and let melt. Add plantains; cook 2–3 minutes on each side or until browned. Meanwhile, shred cheese.
3. Reduce heat on plantains to low. Add half & half and cheese, then cover; simmer 1–2 minutes or until cheese melts and sauce begins to thicken. Sprinkle with pepper; serve.