Well it should, because I posted a cod dish like this not too long ago. Normally, given the dish's similarities I wouldn't have posted this one so soon after the other, but it was so stinkin' good that I couldn't resist. Plus, it's different enough that it might appeal to some folks who took a pass at the first one.
The original recipe, published in the August 2013 issue of Bon Appetit calls for using cod as the fish, and while I do love a nice thick cod filet, I found a beautiful piece of halibut at my fish mongers that I just couldn't resist. You see, living so near Cape COD, I can get fresh cod any day on a whim, but halibut not so much. It's a rare treat that I find it in my local markets as most of it that finds it's way into Massachusetts seems to get snarfed up by the restaurant trade…..so halibut it was.
The recipe calls for making fresh toasted breadcrumbs, but as loyal Oui, Chef readers you no doubt always have a bag of "Crumbs Yo" at the ready in your freezer. No? Well then, scoot to the bottom of the recipe for instructions and go make a bunch. They are an absolute MUST to keep on hand, awesome on fish, salads, mac and cheese, you name it.
The main differences between this dish and the cod post of a few months ago is the topping of the fish with the crunchy breadcrumbs and the addition of the shallots and sherry vinegar to the seared, sliced chorizo. Both changes elevate this meal well above our prior effort I must say. The salty-buttery crunch of the crumbs on the silky fleshed fish, and the pop the vinegar and shallots bring to the sausage add some very welcome textural and taste elements to this dish. If like me finding halibut is a challenge for you, then by all means substitute another firm white fish of your choice. If chorizo is similarly difficult to source, a few chunks of andouille would do nicely. Whatever you do, don't pass on the breadcrumbs they are a pretty important element.
The recipe below (and in the magazine) is for the just the fish and sausage, but to make the meal just as you see in the photo above simply boil and smash some baby potatoes, then finish them with a pat of butter, a few glugs of EVOO and some salt and pepper. Then toss some baby kale or spinach into a hot skillet with a splash of white wine and cook briefly till wilted, finish with a drizzle of EVOO and season to taste. Enjoy!
Cheers – Steve
Roasted Halibut with Sherried Chorizo and Breadcrumbs
- 4 - 6 ounce halibut or cod filets
- 2 chorizo sausages, halved and sliced
- 1 shallot, thinly sliced
- 2 tablespoon sherry wine vinegar
- 1/4 cup Crumbs Yo!
- 1 tablespoon freshly minced oregano
- 1 tablespoon freshly minced parsley
- kosher salt and freshly ground white pepper to taste
- Heat the oven to 400℉.
- Toss the fresh minced herbs with the crumbs and reserve.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shallot and chorizo slices and cook until the sausage is crisp, about 4 minutes. Transfer to a bowl, toss with the vinegar and reserve.
- Wipe out the skillet, then heat another tablespoon of oil over medium-high heat. Season the fish with salt and pepper on both sides, then slip into the pan and cook until the bottom is golden brown, about 4-5 minutes. Gently flip the fish then place the skillet in the oven until the fish is just cooked through, about another 3-4 minutes.
- Serve fish on top of smashed potatoes and surrounded by the wilted greens. Spoon the sausage and any accumulated juices over the fish, top with the crumbs and serve.