Pan Roasted Halibut With An Iberian Chickpea Chorizo Stew Recipes

ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
• Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
• Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
• Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
• When ready, remove the baked halibut and vegetables from the oven. Serve immediately.

PAN-ROASTED HALIBUT WITH AN IBERIAN CHICKPEA-CHORIZO STEW RECIPE

Steps:

• To prepare the seasoning, combine the coriander, Old Bay seasoning, salt, and pepper in a bowl and set aside (if not using immediately, transfer to an airtight container and store in a cool, dry space). To prepare the stew, pour 2 tablespoons of the olive oil into a sauté pan and set over medium-high heat. Add the chorizo and sauté for 2 to 3 minutes, until it begins to brown. Remove with a slotted spoon and transfer to a mixing bowl. Using a fine-mesh strainer, strain and reserve the colored and well-flavored oil for finishing the dish. Pour the remaining 2 tablespoons of olive oil into a saucepan and set over medium heat. Add the garlic and sauté for about 1 minute, stirring occasionally with a wooden spoon, until golden brown; the garlic should be caramelized but not burned. Add the onion, carrot, and oregano, and continue to cook for about 3 minutes, until the onion is translucent. Turn down the heat to low and add the cabbage. Cook for 3 minutes longer, stirring occasionally. Add the chickpeas and chicken broth, and season with salt and pepper. Bring to a simmer and continue to cook over low heat, uncovered, for 10 to 15 minutes, so that some of the broth evaporates and the flavors come together. Add the cooked chorizo and the cilantro and keep warm. Preheat the oven to 350 degrees. Place the halibut fillets on a large plate and drizzle with 2 tablespoons of the olive oil, brushing the oil to completely cover the fish. Evenly coat each fillet with about 1 tablespoon of the reserved seafood seasoning. Pour the remaining 2 tablespoons of olive oil into an oven-proof sauté pan or skillet and set over medium-high heat. Carefully place the fillets in the pan and sauté for 2 to 3 minutes, letting the fillets brown and form a crust on the first side. Turn the fillets over with a spatula and transfer the pan to the oven. Roast for about 10 minutes, until the fillets are firm and flake easily when gently pierced with a fork. Meanwhile, gently warm the reserved chorizo oil in a small saucepan or skillet. To serve, spoon equal amounts of the stew into the middle of warm pasta bowls or serving plates. Arrange a halibut fillet on top and garnish with the scallions and cilantro. Drizzle 1 teaspoon of the flavored chorizo oil around each fillet. This recipe yields 4 servings. Chef's Note: Spanish chorizo is available at good grocery stores or specialty food markets. The beautiful red coloring it gives to the oil in which it is cooked comes from its large quantity of paprika. This stew also makes a great appetizer or an accompaniment for grilled shrimp. You can substitute sea bass or grouper for the halibut.

PAN FRIED HALIBUT

Steps:

• Whisk egg in a small bowl.
• Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl.
• Cut halibut into 4 equal pieces.
• Heat olive oil in a large frying pan over medium-low heat.
• Dip each piece of halibut in whisked egg.
• Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour.
• Place coated pieces immediately in the hot olive oil.
• Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.

CHORIZO & CHICKPEA SUMMER STEW

Steps:

• Heat the oil in a large frying pan over a medium heat, add the garlic, thyme and smoked paprika, and stir for a few minutes, then tip in the chorizo and stir for another couple of minutes until its oil is released. Splash in the sherry vinegar and let it bubble for a minute or so.
• Add the tomatoes, peppers, spinach and chickpeas along with 100ml water and a pinch of seasoning. Bring to the boil, then reduce the heat to a simmer and cook until the tomatoes have softened and there is a thickened sauce, about 15 mins. Adjust the seasoning and finish with a drizzle of extra virgin olive oil. Serve with crusty bread.

CHICKPEAS AND CHORIZO

Steps:

• Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
• Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
• Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
• Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

FRIED CHICKPEAS WITH CHORIZO AND SPINACH

Steps:

• Heat the broiler.
• Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it's hot, add chickpeas and sprinkle with salt and pepper.
• Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
• Add the remainder of the 1/4 cup of oil to the pan; when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.