Sauteed Cod with Chorizo, Orange and Wild Arugula, Sherry Vinaigrette

While I love our seafood box, sometimes it becomes a bit overwhelming. Each drop is supposed to give us one meal, but we usually find it's enough fish for two meals, so half of the bounty gets placed in the freezer. Black cod was threatening to overtake the freezer, so I decided to take back control of it. Luckily, someone had also brought home a dried spicy sausage that week, so I decided to appropriate it. The fantastic thing about this recipe is it gives you a complete meal in less than 15 minutes.

Sauteed Cod with Chorizo, Orange and Wild Arugula, Sherry Vinaigrette (from Radically Simple)

Ingredients
2 oranges
8 tbsp olive oil, divided (I used a bit less)
3 ounces dried chorizo, sliced 1/4" thick
2 tbsp sherry vinegar, divided
3 ounces mixed wild arugula and mesculin
4 thick code fillets, 6 ounces each

1. Cut rind and pith from oranges. Cut between membranes to release segments. Save 2 tbsp of juice.
2. Heat 1 tbsp oil in large skillet. Add chorizo and cook over high heat for 2 minutes until crispy.
3. Whisk together 6 tbsp oil (I used less), 1 tbsp of vinegar, and salt and pepper.
4. Toss greens with dressing and divide among 4 plates.
5. Top greens with orange segments, chorizo, and pan drippings.
6. Add remaining 1 tbsp oil to skillet. Season fish with salt and pepper. Cook over high heat until firm, 3 minutes per side.
7. Add remaining 1 tbsp vinegar and orange juice and cook for 30 seconds.
8. Place fish on greens, drizzle with pan juices, and serve.