Best Pan Roasted Halibut With An Iberian Chickpea Chorizo Stew Recipes

Smashed Chickpea Sriracha Salad Sandwich Recipe - (5/5) image

Provided by á-160091

Number Of Ingredients 9

15-ounce can chickpeas, rinsed and drained
2 tablespoons dairy-free mayo
1 tablespoon dehydrated onions
1 teaspoon garlic powder
1 to 3 teaspoons Sriracha, to taste
salt and pepper to taste
red or yellow pepper, chopped (optional)
assorted greens for toppings
4 buns

Steps:

Pour the rinsed and drained chickpeas in a lidded bowl. Use a fork to smash the chickpeas. If you like, you can leave some of them whole for a coarser texture. Add the dairy-free mayo and stir to distribute it evenly. Sprinkle the top with the onions, garlic powder, and desired amount of Sriracha. Stir to combine. Add salt and pepper to taste. If desired, add chopped red or yellow pepper. Place a large spoonful (or two) of the mixture on a bun, topping with additional Sriracha and greens. Leftover mixture can be stored in the fridge, which will also allow flavors to marry further.

Pan-Roasted Halibut Puttanesca image

Provided by Ben Robinson

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
Two 6-ounce skinned and deboned halibut filets
Kosher salt
1/3 medium white onion, finely diced
5 cloves garlic, thinly sliced
3 anchovy filets, crushed into a paste
1/4 cup pitted Kalamata olives
1 tablespoon capers
1 cup crushed San Marzano tomatoes
1/4 teaspoons crushed red pepper flakes
1/4 cup dry white wine
1/4 cup thinly sliced fresh basil
1 lemon, zested

Steps:

Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
Heat 2 tablespoons of the olive oil in a medium nonstick skillet over medium-high heat until it starts to shimmer. Sprinkle the halibut with some salt. Sear the halibut on both sides until lightly golden, about 2 minutes per side. Transfer the halibut to the prepared baking sheet lined and bake in the oven until the internal temperature reaches 130 degrees F on an instant read thermometer, 5 to 6 minutes.
Return the skillet to medium-low heat. Add the remaining 2 tablespoons olive oil. Cook the onions and garlic until slightly softened, about 2 minutes. Add the anchovy paste, olives and capers to the skillet and stir to combine. Add the crushed tomatoes and crushed red pepper flakes and bring to a low simmer for 5 minutes. Add the wine and simmer until the wine cooks off slightly, about 2 minutes. Season with salt.
To serve, spoon the sauce directly onto the plate and top with the halibut filets. Top with the basil and lemon zest.