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Chorizo Crusted Halibut and Beans with Arugula Pesto August 14, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

There is nothing about this recipe that I don’t like. I tend to keep sausage in the freezer because they come in packs of four and I only ever use one at a time. Beans are always in the cupboard and of course we always have fish (this recipe called for cod but Halibut is abundant up here). The only thing I needed to buy was the arugula so it is pretty much a pantry recipe for me.


  • 1 clove garlic
  • 1 cup arugula
  • 1 cup basil
  • 1/4 cup coarsely grated Pecorino Romano
  • 1/4 cup olive oil, plus 2 teaspoons
  • Kosher salt and freshly ground black pepper
  • 2 (6-ounce) pieces of halibut
  • 1 (2-ounce) piece of Spanish chorizo, thinly sliced
  • 1 (14.5-ounce) can of cannellini beans, drained and rinsed

photo 1



Place the oven rack in the lower middle position. Preheat the oven to 400°F. Put the garlic, arugula, Pecorino, and 1/4 cup olive oil in a food processor and process until a rough paste is formed. Season to taste with salt and pepper.


Season the cod with salt and pepper. Layer the thin slices of chorizo on the top of each fillet like the scales on a fish.
photo 2
Heat remaining 2 teaspoons of oil to a small nonstick skillet over medium-high heat until shimmering. Carefully place the fish (with its chorizo scales facing up) in the skillet. Cook for 2 minutes on the stovetop, then transfer to the oven until the fish is cooked through, 10 to 12 minutes.


Remove fish from skillet and set aside. Add beans and 1 tablespoon of water to the skillet and heat over medium high heat until the water is evaporated and beans are warm. Stir in pesto. To plate, make a bed of the pesto beans, and top with the chorizo fish.
photo 3

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