Pan-Seared Hake with Kale and Chorizo Recipe
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The super-healthy pairing of fish and greens gets a welcome hit of richness and flavor from spicy, smoky chorizo. We love the combo so much, we’ve been cooking Swiss chard and beet greens the same way.
- 4 tablespoon Tbsp. extra-virgin olive oil, divided
- 4 oz. cured Spanish chorizo, casing removed, if needed; sliced into thin rounds
- 1 small yellow onion, thinly sliced
- 2 cloves garlic cloves, thinly sliced
- 1 bunch bunch kale, center ribs and stems removed, leaves coarsely chopped (about 8 cups)
- Kosher salt and freshly ground black pepper
- 1 cup cup dry white wine, divided
- 4 5–6-oz. portions hake or other flaky white fish
Heat 2 Tbsp. oil in a large saucepan over medium heat. Add chorizo and cook until lightly rendered (but not crisp) and oil turns bright red, about 3 minutes. Add onion and garlic and stir to coat. Cook, stirring occasionally, until onion is translucent, about 8 minutes. Stir in kale; season with salt and pepper. Cook until kale begins to wilt, about 3 minutes. Add ½ cup wine and ¼ cup water. Cover partially and reduce heat to low. Simmer gently until kale is tender, 15–20 minutes.
Meanwhile, heat remaining 2 Tbsp. oil in a large heavy skillet over medium-high heat. Season fish with salt and pepper. Add fish to skillet and cook until golden brown, about 7 minutes. Turn fish, remove skillet from heat, and pour in remaining ½ cup wine. Return to heat and bring wine to a simmer; cook until fish is just opaque in center, about 4 minutes longer.
Divide kale mixture equally among plates. Top kale mixture on each plate with 1 piece of pan-seared fish. Serve with mashed potatoes alongside.
Nutritional ContentOne serving contains:Calories (kcal) 500Fat (g) 27Saturated Fat (g) 6Cholesterol (mg) 90Carbohydrates (g) 17Dietary Fiber (g) 3Total Sugars (g) 1Protein (g) 39Sodium (mg) 610Reviews Section
Everybody Loves Bacon
- 1 package of organic Firm Tofu, pressed and thinly sliced
- 2 teaspoons onion powder
- 2 tablespoon nutritional yeast
- 4 tablespoons soy sauce or Braggs Liquid Aminos
- 3 tablespoons maple syrup
- 1/2 tablespoon of olive oil (leave out if oil is not your thing)
- 3 teaspoons liquid smoke
- Bread of choice
- Mayonnaise - I use dairy free Just Mayo
Pan Seared Tuna with Kale and Chorizo. The recipe calls for hake, but we didn’t have that so we used tuna, and it also called for chorizo, but we used soy-rizo instead. Another change we did is instead of mashed potatoes, we did mashed cauliflower. It all tasted good together, but I don’t think it’s a recipe that I will make again. We just weren’t wild about it. We got the fish from my mom and dad who went to the port to get some fresh seafood over the weekend, so I wanted to use up the fish she gave us and things we already had. Our garden has lots of kale, so I googled kale and fish and this recipe came up.
Week 5/13 – 5/17
Monday: Kale Noodle Bowl with Avocado Miso Dressing
Tuesday: Chicken Enchiladas
Thursday: Sandwiches (swim nights are usually easy meals)
Friday: Sushi night
Sometimes I don’t always follow our weekly meal plan because things will come up (or I forget to give Ben the grocery list), but they still provide a little bit of guidance on what to make. I’m looking for more vegetarian dishes to cook, so if you have any good recipes to recommend, I would love to hear it!