Sunday Supper: Citrus Snapper and Chorizo Potato Hash with Wine Pairing Tips

Fall has finally arrived. Today is cooler, rainy and perfect for heartier fare. This dish combines the rich savory flavor of chorizo with the bright, acidity from the citrus and white wine. It is simple to make and can be done in 30 minutes or so.

One challenge I face with any fish dish is being hungry a few hours later. So to combat that, we added a secondary protein to the dish as well as a starch. The fish is light and flaky and the hash is rich and hearty. It is the perfect balance.

When pairing this dish with wine, choose a or dry German Riesling like a Kabinett (pronounced Cabin-ET) or an Oregon Pinot Noir if you would like a red.

When choosing a Riesling, you will want one that is lighter in body, crisp and has good acidity to cut the richness from the chorizo. The Pinot Noir from Oregon is fruit forward but has enough acid to cut through the dish.

What you need

1/4 lb. chorizo

1 yukon gold potato per person

1 yellow onion

1/2  bag / bunch spinach leaves

2 T. olive oil

salt / pepper

4 garlic cloves slivered

3-4 oz. of snapper per person

scallions

1/4 c. white wine

2 T. butter

paprika

lemon zest

What to Do

You are going to need three pans for this. One for your chorizo, one for your fish and one for your potatoes. The potatoes will take the longest so get those going first. Cube your potatoes and add to 1 T. olive oil in a skillet over medium high heat stirring often for 20 minutes or until tender and cooked through. In a second pan, cook your chorizo completely. Remove from pan, setting aside, reserving the chorizo oil in the pan for the sauce. Remove your pan from the heat for the moment.

Next, dice your onion, sliver your scallions, zest your lemon and wash your spinach. Add the onion to the potatoes and stir. Wait to add your spinach just before serving. The heat will wilt it and preserving it’s bright green color. The scallions and lemon zest will be used to top the dish.

Heat your chorizo pan over medium high heat. Add 1 T butter and garlic slivers until fragrant, approximately one minute, stirring to incorporate the chorizo flavor left in the pan.  Add 1/4 c white wine and reduce for about 10 minutes. Sprinkle with paprika and salt & pepper to taste.

Add 1 T. butter and 1 T. olive oil to your fish pan and sear snapper for 5 minutes on one side 3-4 minutes on the other side. Time may vary depending on the thickness of your fillets. If they are thinner, reduce the cook time by a few minutes.

Plate your hash first placing your fish on top or near. Sauce each piece of fish then sprinkle with scallions and lemon zest.

Additional Fish Recipes

Pan Seared Swordfish with Edemame Succotash

Wild Pacific Coho Salmon

Braised Fennel with Orange Roughy and Cherry Tomatoes over Couscous

Mahi-Mahi Tacos

Spicy Ciopinno with fresh Sour Dough Bread



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