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 (Frosted Triple Coconut Brownies, anyone?). 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)
(adapted from Lynsey Lou’s)
- 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!