Wild Halibut fillet with chickpeas, peppers and chorizo

Cook: 20 minutes
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.

Wild Halibut fillet with chickpeas, peppers and chorizo

Full of flavour halibut recipe in a warm salad bed of chickpeas, peppers and chorizo.

Ingredients

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

Cooking steps

Step 1

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

Step 2

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.

Step 3

Stir the parsley into the chorizo mixture and divide between 2 plates and top with the halibut

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

Let’s cook!

Step 1

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

Step 2

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.

Step 3

Stir the parsley into the chorizo mixture and divide between 2 plates and top with the halibut

Buy the fish used in this recipe
Black cod fillet steaks 160g From  £17.10 Go to product

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