Wild Halibut fillet with chickpeas, peppers and chorizo
An earthy wild halibut fillet recipe with chickpeas, peppers and chorizo. An exciting full of flavour halibut recipe, perfect served with some toasted ciabatta slices.
What you’ll need
- 2 halibut steaks
- 50g chorizo, cut into thin rounds
- 2 shallots, sliced into thin rings
- 1 can of chickpeas
- 2 roasted jarred red peppers, sliced
- small bunch of parsley, finely chopped
- 2 cloves garlic finely sliced
- handful of cherry tomatoes, quartered
In a heavy based pan sweat the shallot and garlic in a tbsp of olive oil with a pinch of salt.
once translucent and tender and the chorizo, chickpeas, peppers and tomatoes and cook for 5-10 minutes until everything is softened and releasing delicious aromas
Meanwhile heat a tbsp of oil in a non stick pan, season the fish and place, skin side down in the hot pan, leaving until golden and crisp. Turn the fish over and immediately turn off the heat. Leave in the pan for 4 minutes until cooked through.
Stir the parsley into the chorizo mixture and divide between 2 plates and top with the halibut