Redfish with Crawfish Tomato and Chorizo Sauce and Fennel and Arugula Salad

Ingredients

• 2 tablespoons vegetable oil
• 6 ounces Spanish chorizo, diced
• 3 cloves garlic, minced
• 1 shallot, minced
• 2 cups canned tomatoes, crushed by hand
• 1 cup chicken stock
• 2 teaspoons chile flakes
• 1 pound crawfish tails
• 1 small bunch cilantro, chopped
• Kosher salt and freshly ground black pepper
• Four 5-ounce redfish fillets, skin on
• 1 cup arugula
• 1 bulb fennel, cored and thinly sliced
• Juice of 1/2 lemon
• 1 tablespoon extra-virgin olive oil

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