Paprika Cod with Fingerling Potatoes Chorizo and Mexican Creamed Corn

INGREDIENTS

• 1 pound cod fillets
• 1 teaspoon paprika
• kosher salt and pepper, to taste
• 1/2 pound bulk chorizo sausage
• 1 pound fingerling potatoes, cut in half lengthwise
• 2 tablespoons olive oil
• 4 ears corn, kernels removed
• 1 shallot, minced
• 1 poblano pepper, seeded and diced
• 2 tablespoons butter
• 1/2 teaspoon chili powder
• 1/2 cup heavy cream
• kosher salt and pepper
• 1 lime, wedged
• 1/2 cup cilantro, torn

DIRECTIONS

1. Season cod with paprika, salt and pepper and set aside.
2. Cook chorizo in a large skillet over medium high heat. Once it is nicely browned and cooked through, transfer to a plate and reserve.
3. Add fingerling potatoes to the skillet, and a bit of oil if necessary. Cook 15-20 minutes, stirring every now and then.
4. While the potatoes cook, prepare the creamed corn.
5. Place the butter, corn, shallot, and poblano in a large skillet.
6. Cook over medium high heat until shallot is translucent and poblano is tender.
7. Stir in cream, chili powder, salt and pepper. Let simmer until ready to serve.
8. Once the potatoes are fork tender, transfer them to the plate with the chorizo. Tent with foil to keep warm.
9. Wipe the skillet clean with a paper towel and add a bit more olive oil.
10. Carefully place the cod fillets in the pan and cook for a couple of minutes per side or until fish flakes easily with a fork and is no longer opaque in the center.
11. Plate the potato and chorizo, then creamed corn, and top with cod.
12. Garnish with a sprinkling of cilantro and a squeeze of lime.

Nutritional Information