Chorizo and Almond - Crusted Halibut
- ½ cup (about 2 ounces) roughly chopped Spanish chorizo (cured salami, not raw sausages)
- ¼ cup blanched almonds with no skin
- 1 tablespoon roughly chopped parsley
- 2 skinned halibut fillets (or other white fish), about ½ pound each
Instructions:
The meaty, salty and slightly spicy flavor of chorizo gives more flavor to mild fish like halibut, and blending almonds into the topping adds a nice crunch to the dish.
Preheat oven to 400°F.
- In a blender, blend the chorizo, almonds and parsley until almonds are in small pieces.
- Drizzle a few tablespoons of olive oil in the bottom of a pan and set the fish on top. Spoon the chorizo mixture on top of the fish, patting it down so it sticks as much as possible and the sides are partially covered.
- Roast in the oven for 12 minutes, or until the fish flakes easily with a fork. T o finish, turn the oven broiler to high and broil for 2-4 minutes until the nuts are lightly browned.