Halibut and Rice with Cheese Sauce
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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Seared Halibut with Chorizo Salsa
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.
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
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!
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!
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thankyou for your recipe