Let’s begin by gathering our ingredients for Seared Halibut with Chorizo Salsa:

Ingredients:
olive oil
halibut fillet
salt & pepper
8 ounces chorizo sausage
1/2 cup sun-dried tomatoes
1/8 teaspoon crushed red pepper
2 minced garlic cloves
1/3 cup water
1 teaspoon balsamic vinegar

For the salsa, add 1 teaspoon oil and the chorizo, breaking up with a wooden spoon as it cooks. Cook until nice and browned, about 5 minutes.

Add 2 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes, stirring a moment until mixture becomes fragrant.

Add the 1/3 cup water and 1 teaspoon balsamic vinegar, turn heat to low, and simmer until tomatoes soften, stirring frequently. Add remaining 1/8 teaspoon salt to taste. Keep on low to remain warm.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/4 teaspoon salt and pepper. Add fish to pan; cook 4 minutes or until lightly browned. Turn fish over; cook 4 minutes or until desired degree of doneness.

Place fish on top of greens. Cover with chorizo salsa. Enjoy!

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If you try the recipe, please leave your comments below. We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.

[schema type=”recipe” name=”Seared Halibut with Chorizo Salsa” description=”Change the pace of your typical fish fry and enjoy the smoky sweetness of chorizo paired with delicious sun-dried tomatoes on top of wild Alaskan halibut in this week’s recipe.” ingrt_1=”olive oil” ingrt_2=”halibut fillet” ingrt_3=”salt & pepper” ingrt_4=”8 ounces chorizo sausage” ingrt_5=”1/2 cup sun-dried tomatoes” ingrt_6=”1/8 teaspoon crushed red pepper” ingrt_7=”2 minced garlic cloves” ingrt_8=”1/3 cup water” ingrt_9=”1 teaspoon balsamic vinegar” instructions=”For the salsa, add 1 teaspoon oil and the chorizo, breaking up with a wooden spoon as it cooks. Cook until nice and browned, about 5 minutes. Add 2 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes, stirring a moment until mixture becomes fragrant. Add the 1/3 water and 1 teaspoon balsamic vinegar, turn heat to low, and simmer until tomatoes soften, stirring frequently. Add remaining 1/8 teaspoon salt to taste. Keep on low to remain warm. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/4 teaspoon salt and pepper. Add fish to pan; cook 3 minutes or until lightly browned. Turn fish over; cook 4 minutes or until desired degree of doneness. Place fish on top of greens. Cover with chorizo salsa. Enjoy! ” ]