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Recipe of the week: Seared Halibut with Chorizo Salsa

November 14, 20141 CommentRecipesBy Captain Tom Ohaus

Seared Halibut with Chorizo Salsa

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!

Thanks for reading. If you’d like to receive our monthly email, sign up for our e-newsletter. For your convenience, here is a printable version of Seared Halibut with Chorizo Salsa.

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.

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!

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About the author

Captain Tom Ohaus

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1 Comment
  1. Reply
    July 7, 2020 at 1:35 pm
    Chiku

    Good stuff.-Fantastic stuff. Luckily I have recently unintentionally discovered your blog. I’ve got it later book-marked!
    thankyou for your recipe

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