Chorizo Crusted Fish with Warm Gazpacho
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 60.00 | oz | Tilapia , or other white fish fillets, 6-10 oz. pieces |
| 1.00 | tbsp | Caldo De Tomate 4 x 4.4 Lb |
| 3.00 | floz | HELLMANN'S Real Mayonnaise 4 x 1 gal |
| 8.00 | oz | Chorizo , Spanish, ground |
| 1.50 | cup | Breadcrumbs, plain , japanese |
| 6.00 | pc | Roma tomato , chopped |
| 8.00 | oz | Cucumbers, seedless , peeled, chopped |
| 1.00 | cup | Bell pepper, green , chopped |
| 1.00 | cup | Bell pepper, red , chopped |
| 2.00 | cl | Garlic cloves |
| 1.00 | oz | Onion, yellow , chopped |
| 4.00 | floz | Knorr Ultimate Low Soium vegetable base, prepared |
| 1.00 | floz | Sherry vinegar |
| 4.00 | floz | Olive oil |
| 5.00 | cup | Rice cooked |
| 15.00 | pc | Tomatoes, Red Grape , sliced in half lengthwise |
| 3.00 | oz | Oil , any type of herb oil, for garnish |
| 1.00 | cup | Green Onion , sliced |
| 8.00 | floz | Canola oil , for sauteeing |
| Kosher salt and black pepper to taste |
Preparation
1. Season fish with Caldo de Tomato.
2. Brush top of fish fillet with mayonnaise.,
3. Blend bread crumbswith chorizo, mix well.
4. Place top side of fish fillet into crumb mixture and reserve.
5. Place tomatoes, cucumber, onions, garlic and peppers in a blender. Blend well- add Knorr Vegetable Prepared Base to thin out the gazpacho.
6. Add the Sherry vinegar and olive oil and blend well, season with salt and pepper to taste. Place in pan to warm for service.
7. Heat oil in saute pan. When oil is hot, add fish bread crumb side down, cook until golden brown. Turn and finish cooking. (Place in oven if necessary.
8. Plate with warm gazpacho and rice. Garnish with green onions, grape tomatoes, and herb oil.
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