Happy Memorial Day everyone! We’re celebrating today with an all new Secret Recipe Club post!
Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
This month I was assigned Lynsey Lou’s, a very eclectic food blog with everything from Southern favorites like Chicken Fried Chicken to more gourmet dishes like Chicken with Tomato Herb Pan Sauce. Lynsey’s also got a ton of delicious sounding breakfast and dessert recipes. Lynsey learned to cook from her grandmas and though she is a Southern girl at heart, she also likes to branch out and try the “latest and greatest” things in the culinary world.
Lynsey says food is the way to a man’s heart and I could not agree more!
There were a ton of things from Lynsey’s blog that I wanted to try. When I saw her Baked Halibut with Chorizo Butter, I knew I had to try it. We always have a ton of halibut around since Nick’s family fishes for it in Alaska every year. And chorizo is EVERYWHERE around here, yet I’ve never actually tried cooking with it.
Baked Halibut with Chorizo Butter (and Cheesy Grits)
serves 2
- 2 (6 oz) halibut fillets
- Olive oil
- Salt & pepper
- 1 medium zucchini, diced
- 2 cups fresh spinach or other greens, roughly chopped
- 8 oz chorizo
- 1 stick unsalted butter, cubed
- ½ cup instant grits
- 2 tbsp Parmesan cheese
- ½ cup sharp cheddar cheese
Preheat oven to 400 degrees.
Place the halibut on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake the halibut 11-13 minutes, until just cooked through.
Meanwhile, cook the chorizo in a skillet over medium heat, crumbling it as it cooks. When fully cooked, remove with a slotted spoon and set aside. Reduce heat to low and add 1 tbsp of water to the pan, then gradually add the butter to the pan, whisking to combine. When the butter is melted, add the chorizo back in to the pan, and toss to coat. Remove from heat.
Cook the zucchini over medium heat in a bit of olive oil in a bit of olive oil until soft, about 7 minutes. Add the spinach, toss, and cook 1 additional minute. Season with salt and pepper.
Cook the grits according to package directions. When fully cooked, stir in cheeses.
To assemble, divide the grits between two dishes. Top with veggies and fish, then ladle chorizo butter over top.
This was a really great combination of flavors! Of course butter is delicious on everything, but it was especially yummy covering the cheesy grits. Thanks, Lynsey for the wonderful meal!
Oh Jess, what a winner!! I love the cheesy grits and halibut combo, and with the chorizo butter I can just imagine the perfect party they create together. Perfect SRC pick this month!!!!
I’m so glad you enjoyed this recipe; it’s one of our favorites! I can only imagine how much better it would be with fresh caught Alaskan cod…wow! Thank you for all the incredibly nice things you said, I am beyond flattered! Happy reveal day!
Oh, this dish has my name all over it. I love fish – it makes a regular appearance at my dinner table – and I love any opportunity to include chorizo in a dish. We don’t get halibut here, but I have no doubt I can come up with a suitable alternative. Grits we don’t get here either, but I’m sure I could make this dish with polenta. Can’t wait to give this a try.
Sue
Lynsey made the original recipe with polenta… after living in the South for a few years, I’ve converted. 😉 And yes, this would be delicious with any white fish!
I am always looking for Fish Friday recipes. Thanks for sharing this one on SRC.
My husband loves chorizo, I don’t think he ever enjoyed it paired with fish… I’ve seen this combination but never tried it, seems pretty awesome to me!
Happy Reveal Day!
You had me at cheesy grits! This dish looks outstanding! Great pick this month 🙂
Cheesy grits? I’m all in! Great SRC pick!
What a great looking combination! I especially love the sound of chorizo butter.
The halibut looks amazing and I’m not even sure I would like it! I’m not really big on fish, but I’m seriously drooling over here 😉 Great pick – happy reveal day!
This fish and grits looks absolutely fantastic! Great SRC post
OMG this sounds amazing! I love chorizo, and the idea of making chorizo butter and tossing it over halibut sounds so decadent. Uh… YUM! How lucky are you to always have halibut around!
Lynsey Lou was my first blog assignment and I almost picked this dish! I think you made a great choice.
Happy Memorial Day – thank you to your husband for serving.
Halibut is one of my favorite fishes. I always get it out and haven’t ever tried to make it at home. This looks like a super special dinner. Happy Reveal Day!
Oh wow, this looks like SUCH a perfect meal – what a great combination of flavors and textures. Excellent choice for the SRC!
I have some chorizo in my freezer that I’ve been trying to figure out what to do with – this looks like a great way to give it a try in the kitchen!! Great choice this month!
What a fun club! Love this idea! And this baked halibut sounds amazing. Love that you served it over cheesy grits. Yum!
Halibut and chorizo sounds delicious! I also like the sound of cheesy grits. Yum! Great SRC pick
this looks quite delicious! I’m trying to incorporate more fish in my diet, and this looks like a good gateway item (chorizo!!)
chorizo butter! shut up! Looks so good.
Great SRC pick!