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

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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