Why two chorizo recipes in a row? Because chorizo rocks and because I didn’t have a kitchen while travelling this past week. I created this simple recipe to use up the ring of chorizo I had for making the mussels the day before I left.
You could make this with pretty much any type of Ocean Wise fish, though a firm variety is best in order to hold up while pressing the chorizo crust onto it. You also get to make your own garlic mayonnaise for this dish and once you see how easy it is, you’ll probably never buy the stuff in a jar again!
Time: 20 minutes
Serves: 4
Ingredients:
4 ounces dry or semi-dry chorizo 4 4-ounce halibut filets 1 egg yolk 2 teaspoon fresh lemon juice 1 clove garlic – finely chopped or grated ¼ teaspoon kosher salt ¼ cup grapeseed or other neutral-flavoured oilPreparation:
Preheat oven to 400F. While oven is heating, pulse the chorizo in a food processor until it has a very fine texture.
Place the fish on a lightly-oiled baking sheet, Press the chorizo firmly onto the top of the halibut to make an even coating.
Bake the chorizo for ten minutes or until nearly cooked through, then finish under the broiler to brown the chorizo.
While the fish is cooking, make the mayonnaise by whisking together the egg yolk, lemon juice, garlic and salt, then slowly whisk in the oil to form an emulsion.
Plate the halibut drizzled with the mayonnaise and serve immediately.