Baked Halibut over Chorizo

This is served over chorizo and black beans topped with a Chermoula sauce with a red wine vinaigrette. I was going to do a different preparation of the fish until I read an amazing topping in the Wall Street Journal (thanks Hafida!). Although I tweaked it, it is fantastic!


Four 4oz skinless Halibut fillets

Two tabs of butter

1 pound bulk chorizo

2 tablespoons olive oil

2 15 oz. canned black beans with their juice

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cumin powder


½ chopped red onion

4 garlic cloves

½ bottle Sangiovese

2 tabs butter

3 tablespoons olive oil

½ tablespoon cayenne

2 cups chopped cilantro

10 garlic cloves

1 tablespoon powdered ginger

¼ cup smoked paprika

1 ½ tablespoons cumin

1 teaspoon cayenne powder

½ cup rice wine vinegar

½ cup lime juice

1 cup olive oil

Set oven to 350. Heat the olive oil up over medium high heat in a large skillet, brown but do not burn chorizo. Had the black beans and next three ingredients and simmer for approx. 2 minutes. Note you may have to add a  little water or chicken stock as you do not want it to be too dry. In a sauce pan warm butter and olive oil over medium high heat, add the red onion and garlic and cook for approx. five minutes. Add the Sangiovese and cayenne and simmer until reduced to approx. 1/3 in volume. Puree and return to low heat. In a large blender take the cilantro and next 8 ingredients and puree. Place the halibut on a baking pan covered with parchment paper. Top with chermoula sauce, top with the butter and cook for approx. 14 minutes.

Assembly: Put black bean/chorizo on bottom of plate, surround with the Sangiovese reduction sauce and top with fish.