Recipe from Nosh Euro Bistro, Dallas
Spicy Peppers
2 tablespoons olive oil
1 yellow onion, sliced
4 red peppers, roasted, peeled, and julienne
1 chunk of Spanish chorizo
1 tablespoon tomato paste
1tablespoon balsamic vinegar
1 tablespoon red-wine vinegar
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon red chili flakes
2 tablespoons chopped flat-leaf parsley
In a heavy-bottom sauce pot, sauté the onions on medium heat until translucent and slightly golden brown. Add the roasted peppers, chorizo, tomato paste, vinegars, smoked paprika, salt, and chili flakes. Cook for 20 minutes on medium heat, stirring constantly. Remove chorizo and add chopped parsley. Reserve for serving.
Chorizo-and-Black-Olive Browned Butter
4 tablespoons whole butter
3 tablespoons thinly sliced Spanish chorizo
2 tablespoons lemon juice
4 tablespoons pitted niçoise or kalamata olives
1 tablespoon chopped flat-leaf parsley
In a small sauce pot, add whole butter and chorizo and cook until butter is golden brown. Add lemon juice, olives, and chopped parsley. Reserve for serving.
Halibut
1 ounce olive oil
6 six-ounce halibut filets
Preheat oven to 500 degrees. In a hot heavy-bottom sauté pan, add olive oil and halibut. Sear until golden brown and then flip over and finish in the oven for approximately 3 minutes.
To serve, put a spoonful of the spicy peppers in the middle of a plate and place the roasted halibut on top of the peppers. Finish with a generous drizzle of browned butter over the halibut. Serves 6.
