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Halibut with Chorizo, Tomatoes and Green Olives

4 Servings

20 minutes

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Bold Spanish ingredients lend loads of smoky, briny, woodsy flavor to mild-tasting, firm but flaky halibut fillets. If you prefer, use cod instead. Either way, look for fillets that are at least 1 inch thick so they remain moist and flavorful and don’t overcook. Serve with warm, crusty bread.



20 minutes


  • 4

    6-ounce skinless halibut OR cod fillets (see note)

  • Kosher salt and ground black pepper

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Gregson H.
July 28, 2022
Simple, quick, delicious and different
We'll be making this for the third time tonight. This one checks all of the boxes!
Kendra H.
June 14, 2022
Simple, Easy, and Fast
This took my by surprise. It is a simple dish with great flavor. I love chorizo and halibut. They complement each other well.
Larry F.

Wow, such flavor and super simple to make. Another great recipe from the folks at Milk Street. I prefer Cod over Halibate, to me at least it's easy to find and super moist when cooked right. I added a few jumbo shrimp and an extra Chorizo, tomatoes, and olives. One family member is not a fan of fish, so added the shrimp. Plus who doesn't like a little extra shrimp and chorizo! I recommend the extra tomatoes, everyone was searching the pan for more tomatoes, even after I added more, to begin with. I made this with a side of white rice and steamed spinch. The white rice absorbed all flavors and balanced out any grease from the Chorizo, which wasn't much because I special order my Chorizo and I think it has the superb balance of pork goodness, fat, and paprika. Actually, I special order the Spanish Chorizo from a rather famous place in Queens, NY., I would put the name here but I am not sure Milk Street would appreciate it, but it's super easy to find, just google Spanish Chorizo ~ Queens, NY. I order 5 lbs of Chorizo for the discount and savings on shipping. I easily get several special meals out of each order. Very Authentic, they have a Chorizo mixture/recipe that they brought from Spain decades ago. I also paired this meal with a very reasonably priced bottle of Spanish Rioja wine. I sure was on $10-$12 bottle, I rarely spend more than $20 a bottle. The fruitness seems to cut through Chorizo. I buy few reasonably priced Sicilian wines that bet would pair nicely, as well. I recommend you spend your money on authentic Chorizo, not wine.