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Red Snapper with Asparagus and Chorizo Recipe

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This recipe for Red Snapper with Asparagus and Chorizo is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two 12-oz., skin-on red snapper fillets, halved crosswise
Kosher salt
1/4 cup extra-virgin olive oil
4 oz. dry Spanish chorizo, thinly sliced (1 cup)
2 Tbsp. minced shallots
2 lbs. asparagus, trimmed and halved crosswise
5 garlic cloves, thinly sliced
2 Tbsp. fresh lemon juice
4 anchovy fillets, minced
1/2 tsp. grated lemon zest
1/4 cup chopped parsley
1 Tbsp. unsalted butter
Directions:
Directions:
Season the fish with salt and rub with 1 tablespoon of olive oil. In a large skillet, heat the remaining 3 tablespoons of olive oil over moderately high heat. Add the fish skin side down and cook for 4 minutes, until golden brown. Turn and cook until the fish is almost white throughout. Transfer to a large plate; keep warm.

Pour off the excess fat from the skillet. Add the chorizo and cook over moderate heat, stirring, until the slices curl. Add the shallots, asparagus and a pinch of salt and cook, stirring, until the shallots are translucent, about 2 minutes. Add 14 cup of water and cook until the water has evaporated, 2 minutes. Add the garlic and cook, stirring, until golden brown. Add the lemon juice and cook, stirring, until evaporated. Stir in the anchovies, lemon zest, parsley and butter. Spoon onto plates, top with the fish and serve.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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