Fish with Chorizo Tomato Sauce and Smoked Paprika Toast

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.

Ingredients

• 1 (8 oz) Bakery baguette
• ¼ cup light mayonnaise
• 1 teaspoon smoked paprika
• 1 teaspoon garlic blend paste
• ¼ teaspoon kosher salt

Steps

1. Cut bread into 8 (½-inch-thick) slices. Combine remaining ingredients (except salt); spread evenly over both sides of bread.
2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Add single layer of toast slices in pan (in batches, if needed); cook 2–3 minutes on each side until toasted and lightly browned. Sprinkle with salt; serve.