Menu ideas and recipes for striped bass, bluefish, striped mullet (or any fish), linguiça, chouriço, jalapeños, spaghetti squash and pesto
Portuguese fish skillet
Last weekend, I made what I call “Portuguese fish skillet” with bluefish, striped mullet and linguiça. I had to pull out the ginormous 14” deep pan for this excellent meal. Here’s my recipe:
- Olive oil for cooking
- 1/2 pound diced linguiça
- 1 large red (or yellow) onion, diced
- 1/2 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 2 bay leaves
- 2 cloves garlic, minced
- 1 large glass white wine
- 1/2 cup (or more) shrimp (or chicken) broth
- 14-ounce can diced tomatoes, drained
- Salt and black pepper
- 14-ounce can chickpeas, drained and rinsed
- Juice of 1 lemon
- 1-1/2 to 2 pounds fish fillets cut into spoon-sized chunks
- Fresh flat leaf parsley
In a large pan with a lid, fry the linguiça in a little olive oil until it browns, then remove it with a slotted spoon to a bowl. Add the onion and red bell pepper to the pan and cook on medium-low until softened, then add the smoked paprika, red pepper flakes, bay leaves and garlic, and cook for a couple more minutes or until the garlic turns slightly golden
Add the wine and deglaze the pan. Next, add the broth and diced tomatoes, and cook at a gentle simmer with the lid on for about 10 minutes, adding salt and pepper as needed.
Add the chickpeas and lemon juice, and cook for about 5 minutes with the lid off. Add the fish to the pan, pushing it into the sauce, along with the linguiça. Put the lid back on and simmer gently for about 8 to 10 minutes. Before serving, taste for lemon, salt and pepper, then sprinkle with parsley.
No time or prep patience for your fish dinner?
A much simpler fish dish was baked striped bass with lemon juice, Aleppo pepper and butter—a menu regular here.
Pesto spaghetti squash
On the side of the Portuguese fish skillet, we had pesto spaghetti squash. I prepared the squash in the Instant Pot and added a mix of slow-roasted tomatoes from the freezer and grape tomatoes from the garden to the recipe. Tasty.
I used the leftover chouriço mix from last week’s stuffed poblanos in two ways. First, in quesadillas with caramelized onions and red bell peppers, and then in stuffed jalapeños topped with grated mozzarella cheese. We both agreed we could have eaten a plate each of those stuffed jalapeños for dinner.
Until next week, stay awkward, brave and kind. (phrase from Brené Brown)
Creative Commons photo of sausage via Wikimedia Commons