Monday, January 10, 2011

Chorizo and Macadamia-Crusted Halibut

I recently picked up a piece of artisan Spanish chorizo at WISMA, a local shop in downtown Libertyville. When I saw this recipe, I knew I had to try it. The bold flavor of the chorizo nicely balances the mild halibut, but feel free to experiment with other combinations and let me know what you think!

Serves 2.

Adapted from Primal Blueprint Quick and Easy Meals, Mark Sisson and Jennifer Meier.

1/2 cup, about 2 ounces, roughly chopped Spanish chorizo (cured salami, not raw sausages)
1/4 cup raw macadamia nuts
1 Tbsp roughly chopped parsley
2 skinned halibut (or other white fish) fillets, about 1/2 pound each
extra virgin olive oil

Process the ingredients until
finely chopped but not pureed.
  1. Preheat oven to 400 degrees.
  2. In a food processor, pulse chorizo, macadamias, and parsley until finely chopped but not pureed.
  3. Drizzle a few Tbsp of olive oil on the bottom of a pan and set the fish on top.
  4. Spoon the chorizo mixture on top of the fish, patting it with your hands so it sticks to the top and sides as much as possible.
  5. Roast in the oven for 12 minutes, or until the fish flakes easily with a fork. Do not overcook or the fish will be dry.
  6. To finish, set the oven broiler to high and broil fish 3 - 5 inches from broiler for 2 - 4 minutes, or until nuts are lightly browned.

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