Hola, amigos y amigas. Cinco de Mayo is just around the corner, so I think it’s a good time to start getting up some posts for those of you who like to celebrate, Let’s face it. If you like Mexican food, it’s just the perfect day, or maybe week, to celebrate!
I tried this recipe out about a the middle of March and loved it. I think it’s a slightly different take on your traditional fare, but still has all the flavors you love. I did adapt it a little bit for a low carb lifestyle and to use ingredients I had on hand. If you want to see the original, you can find it here.
For the breadcrumbs, I used Dixie Carb Counters Low Carb Bagel Chips. If you have a favorite low carb bread, you can use that also. Be aware that anything higher than 2 net carbs for the amount called for will add a few carbs to the recipe.
While we’re talking about the upcoming celebration, let me remind you that I have a collection of recipes–most of which are not on this blog–to help you enjoy Tex-Mex-style Mexican food at home without guilt. Check it out at here. It’s available at most e-book sellers and in paperback through Amazon in a 3-booklet compilation that includes Breakfast Choices and Magic Muffins.
Spicy Cod with Chorizo
3 Tbsp. Olive Oil, divided
Salt and freshly ground Black Pepper
1 Tbsp. chopped Parsley
1 Tbsp. fresh Oregano leaves
1 small Shallot, thinly sliced
2 oz. Spanish Chorizo sausage, bulk
2 Tbsp. Sherry or Red Wine Vinegar
4 6-oz. pieces skinless cod or halibut fillets
1/2 cup Low Carb Bread Crumbs
Heat oven to 425°.
To make breadcrumbs: Use 1 or 2 slices of low carb bread. Or use about 6 DCC Low Carb Bagel Chips. Put the bread in a food processor and pulse until you get coarse crumbs.
In a large ovenproof skillet, such as cast iron or copper, heat 2 tablespoons oil over medium high heat. Add the bread crumbs and cook, stirring frequently, until they are golden brown and crisp. Add a little salt and pepper. Pour crumbs into a bowl and add parsley and oregano and mix. Set aside.
Use a paper towel to wipe out the skillet. Heat and add the sliced shallot and crumbled chorizo. Stir and cook until chorizo is done, 2 to 3 minutes. Remove to a bowl, then add sherry or vinegar and salt and pepper to taste.
Wipe out the skillet again and heat 1 tablespoon oil over medium-high heat. Season the cod with a spicy seasoning salt on both sides. Cook until the bottom turns opaque, around 3 to 4 minutes. Put the skillet in the oven and roast until the cod is completely cooked, about 4 to 5 minutes.
Serve fish with the chorizo mixture and toasted breadcrumbs on top. Add a fresh salad to compliment the fish. I also pan fried green beans with sliced celery and diced ham as a side.
Serves 4.
