If you can't find chorizo in your local store, feel free to substitute a spicy sausage of any other variety. I recommend one that you can remove from the casing, or that is already loose.
Fish with Chorizo and Peppers
Serves: 1 Time: 20 minutes or so Difficulty: Sounds fancy but oh-so-easy
- 4 oz. snapper (or other fish that looks good!)
- 1/2 chorizo link
- 1/4 bell pepper, sliced
- 4 slices of onion
- 1 tsp. paprika
- 1 garlic clove, sliced
- 1/4 c. diced tomatoes
- splash white wine (optional)
- oil, salt, pepper
- a few wedges of lemon or lime
Crumble the chorizo into a pan, breaking it up with a wooden spoon. Saute until cooked through, then remove the chorizo to a paper towel-lined plate, leaving the fat in the pan.
Add the onions and peppers to the pan, season lightly with salt, and let them soften for 4-5 minutes.
Stir in the garlic and paprika, then add the wine (if using) and tomatoes with their juices.
In another pan, heat 1 T. of oil. Season the fish with salt and pepper on both sides. Add it to the pan (skin-side down if your fish has the skin). Cook it for 5-6 minutes on the first side, or until you can see that the fish is almost cooked through. Flip the fish and cook another 2-3 minutes on the second side.
While the fish cooks, add the chorizo back to the onions and peppers.
Plate the peppers mixture and top with the fish, skin facing up. Finish with the lemon juice.