PAN-ROASTED HALIBUT WITH AN IBERIAN CHICKPEA-CHORIZO STEW RECIPE
Provided by á-174942
Number Of Ingredients 23
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.
CHICKPEAS AND CHORIZO
Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.
Provided by Pete Zaria
Categories Soups, Stews and Chili Recipes Stews
Time 9h20m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g
CHORIZO & CHICKPEA STEW
A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
- Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.
Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 2.7 milligram of sodium
PAN FRIED HALIBUT
This recipe takes an often boring fish and turns it into something you'd be pleased to get at a restaurant.
Provided by ellenmoriah
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 25.5 g, Cholesterol 83.1 mg, Fat 10.5 g, Fiber 1.9 g, Protein 29.1 g, SaturatedFat 1.4 g, Sodium 787 mg, Sugar 0.2 g
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