Striped Bass with Chorizo Salsa

Ingredients

Vegetable Oil – to use for grates of grill
1 Tbsp Olive Oil, divided
4 (6 oz) Striped Bass Fillets
1 tsp Salt, divided
8 oz chorizo sausage, casing removed
½ cup sundried tomatoes, chopped
Pinch of crushed Red Pepper
2 garlic cloves, minced
1/3 cup water
1 tsp Balsamic Vinegar

Directions

Heat grill to medium-high heat and lightly coat grates with vegetable oil using a paper towel and tongs.

Sprinkle fish evenly with ½ tsp salt. Place fish on hot cooking grates; cook 4 minutes or until lightly browned. Turn fish over; cook 4 minutes more. Carefully remove fish from grill, put on a plate and cover with aluminum foil to keep warm.

For the salsa, heat a medium skillet to over medium-high heat. Add 1 tsp oil and the chorizo, breaking up with a wooden spoon as it cooks. Cook until nice and browned, approximately 5 minutes.

Add garlic and sundried tomatoes, stirring until mixture becomes fragrant. Add the water and balsamic vinegar, turn heat to low and simmer until tomatoes soften, stirring frequently.

Add remaining 1/8 tsp salt and black pepper to taste. Serve salsa with fish over a bed of greens.

©Recipe by Laura Davis – 2013 Avalon Recipe Challenge Contest Runner-up