foodie fridays: baked halibut with chorizo butter
Baking yeast bread was my Plan A for today.
(My subconscious had other plans).
I don’t know what it is about baking that makes me want to pee my pants. And I’m not talking about baking from a box, but baking in the form of letting yeast rise and kneading dough. I find baking perplexing. It’s all sorts of science-y, requiring DNA I probably don’t have to understand. No wonder I wanted to Chuck -Norris -kick my science teacher in high school. Okay, he really was an old curmudgeon that could have used a giant wegdie, but I’m not here to judge. It’s just that, science (+) me , don’t have the right ph balance.
Thus, Plan B.
Instead of attempting to make fluffy, from scratch, buttery bread, I steered myself back to the skillet. Oh skillet, I love thee. To me the skillet makes sense. Don’t get me wrong, I admire each and every baker out there in the world. Without you, macaroons and puff pastry would not be possible. It’s just my comfort zone lies on top of the stove range.
Even though I didn’t make my own bread, I did whip up a meal that is the perfect the savory balance. I adore halibut. It’s a nice change up from the standard ol’ piece of salmon. I paired it with some creamy polenta and spicy argulua, but the piece de resistance is the chorizo butter. Now, if you’re thinking this is like a compound butter, it’s not really. The butter is slowly melted and then the chorizo is added creating more of a sauce, which is perfect for drizzling over a beautiful piece of fish.
Alright. Could someone pass me the flour another day?
Baked Halibut with Chorizo Butter
for the halibut:
4 6oz halibut fillets
1 tablespoon olive oil
salt and pepper
2 cups polenta, cooked
2 cups arugula
for the chorizo butter:
1/2 pound chorizo
1 and 1/2 sticks unsalted butter, cubed
for the halibut:
Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Place halibut fillets on baking sheet. Drizzle a little bit of olive oil on top of each filet along with salt and pepper. Baked halibut 13 to 15 minutes or until golden brown.
for the chorizo butter:
Preheat a skillet to medium heat. Brown chorizo until fully cooked, about 5 to 7 minutes. Remove from skillet and set aside. In the same skillet, over very low heat, a tablespoon of water and then begin to add the cubes of butter gently whisking. Once melted, add the chorizo back in. Stir to combine and remove from heat. There will be more liquid than chorizo. Don't worry. You will end up ladling more of the butter than the chorizo bits onto the fish.
To serve: Spread a 1/4 cup of polenta into a shallow bowl. Top polenta with a 1/4 cup of fresh arugula. Top arugula with halibut filet. Take some of the chorizo butter and ladle about 1 to 2 tablespoons on top. Serve with a glass of white wine.
chorizo butter recipe from Food and Wine MagazineAll images and text ©
This is insane! I love everything about this! The chorizo is such an awesome idea!
Thanks, friend! I hope you have a great weekend!!
Ok, this is seriously a pretty piece of fish! This looks great!
Thanks, Meagan! Have a great weekend!
Ha, I will pick my my skillet over bread-making any day. 🙂 This looks absolutely wonderful. And chorizo butter? Brilliant!!!
Thanks, friend! I’m glad we share the skillet love:) Have a great weekend!
That chorizo butter sounds incredible. What a perfect combo of flavours.
Thanks, Kathryn! You can’t go wrong with a little buttah. Have a great weekend!
I’m coming over; you teach me how to make this fish, I’ll teach you how to make bread (because you can totally do it, lady!). And we’ll share that bottle of wine. Deal? 🙂
Deal!! See you in 5!!
We should do a dinner party–Ms. Carb-a-Bakin’-Holic (that’s me) will bring over a big, fresh crusty loaf that will be perfect for sopping up every last drop of this chorizo buttah. Looks like you have some other takers here too…potluck?
OMG! You are brilliant, Erin! Done, and done!
Chorizo buttaaaaaaaaa! It’s melting in my mouth right now! The polenta and the halibut and the chorizo butter! I’m fooling myself into thinking I’d eat this dish slowly and elegantly like a lady, but that’s a vicious lie. Brilliant!
LOL!! Girl, you crack me up! Have a great weekend!
I am SO glad you didn’t bake bread today. This is right up my alley!
Ha! Thanks, friend! Have a great weekend!
Wow that chorizo butter looks amazing. Love this light fish recipe. Happy Friday!
Thanks, Julia! I hope you have a great weekend!
Chorizo butter = brilliant! Will you come and make polenta for me? It never turns out right when I make it but I want to eat yours!
Absolutely!! I’ll make the polenta, if you make me some of those pretzel rolls:) Have a great weekend!
Oh my gosh, this looks awesome and totally doable! I am always trying to get creative when it comes to making something other than salmon.