Pan Seared Grouper with Chorizo and Asparagus

Truly a one pot meal and the chorizo is a genius way to season the fish. I love to make this meal when it’s just Jeff and me. It comes together in a flash, looks beautiful on the plate, has incredible flavor…and leaves me plenty of time to enjoy my ice-cold, slightly dirty martini!

Grouper with Chorizo and Asparagus

 

 

Pan Seared Grouper with Chorizo and Asparagus
Author: 
Serves: 2
 
Have all your ingredients ready to go (mise en place anyone?) before heating up your skillet, this dinner comes together quickly! Happy cooking!
Ingredients
  • 4 oz Chorizo (either thinly sliced or finely diced - I buy it already prepped)
  • 1 tbsp Shallots, minced
  • 1 lb Asparagus, trimmed and sliced into 2 inch pieces sliced on a diagonal
  • 1 12-oz Grouper or Red snapper fillet, skin on, halved crosswise
  • 1 Lemon, zested and juiced
  • ½ tsp Anchovy paste (see note)
  • 1 tbsp Flat-leaf parsley, finely minced (optional)
Instructions
  1. Heat a large skillet over medium heat, add chorizo and shallots, and cook until chorizo slices to curl or if a dice the edges start to harden, about 5-10 minutes.
  2. Remove chorizo and shallots from the pan and transfer to a small bowl.
  3. Add asparagus to the pan cook until the asparagus is crisp-tender, 5-7 minutes. Remove asparagus and divide between 2 dinner plates.
  4. Sprinkle chorizo and shallots over the asparagus on each dinner plate.
  5. Check chorizo oil in the bottom of the skillet, this is where you have to estimate, but if you have less than approximately 2 tablespoons of chorizo oil you will need to add some olive oil and give the new oil a moment or two to heat up and swirl the pan to coat.
  6. Add the fish, skin side down, and cook without moving, for 4-5 minutes. The fish should be golden brown. Flip and cook the fish until almost opaque white, 4-5 minutes more. Remove from the skillet and immediately plate with the asparagus and chorizo. Sprinkle with parsley if desired.
Notes
Anchovy paste - do not be afraid of this ingredient! So many chefs laud the unami qualities of anchovy fillets...but I just could not get past their little bodies. I know, I am definitely not a true foodie - yet! Anyway, I discovered anchovy PASTE and it's a game changer. It add that little "something" to so many dishes and you don't have to deal with those fillets!
When is your fish done? So many people overcook fish. The trick is to, with practice, learn to pull the fish off the moment BEFORE it's done. All food continues to cook for a few minutes after it leaves heat, and fish is particularly sensitive to overcooking. Try to get in the habit of touching your fish as your decide to remove it from the skillet, with practice you will get a "feel" for when your fish is done. I also own a digital thermometer and it's a lifesaver - you want your fish to have an internal temp of 145.

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