Saturday, April 2, 2011

Chorizo and Almond Crusted Halibut

Ladies and Gentlemen may I present to you the answer to all your last minute dinner dilemmas....

It is no secret that I love all things Mark Sisson.  I haven't found a recipe I don't like, and I have made plenty.  This is his latest book with meals that can be made in 30 minutes or less.  The recipe calls for halibut, but I chose to use the "poor man's" fish; tilapia.  If you can afford halibut, I'm sure it would be even more delicious!

Time in the kitchen: 25 minutes
Servings: 2

-1/2 c. (about 2 oz.) roughly chopped Spanish chorizo
- 1/4 c. blanched almonds with no skin
- 1 Tbsp. roughly chopped parsley
- 2 skinned halibut fillets (in my case, tilapia) about 1/2 pound each

How to:
1) Preheat oven to 400 degrees
2) In a blender (or food processor), blend the chorizo, almonds, and parsley until almonds are in small pieces
3) Drizzle olive oil in the bottom of a pan and set the fish on top.  Spoon the chorizo mixture on top of the fish, patting it down so it sticks as much as possible and the sides are partially covered.
4) Roast in the oven for 12 minutes, or until the fish flakes easily with a fork.  To finish, turn the oven broiler to high and broil for 2-4 minutes until the nuts are lightly browned.

This recipe can be found on page 125-126 of the Primal Blueprint: Quick & Easy Meals cookbook.

1 comment:

  1. I just made my first recipe out of this new book too: Cauliflower Puree with Sausage and Poached Eggs. :)