Tim Byres, chef at Smoke in Dallas, has a secret ingredient for seasoning fish: thin slices of dried chorizo. “Think of them like pepperoni,” he says. “The chorizo will crisp up and curl, releasing fragrant paprika oil that will flavor the fish.” Slideshow:  More Seafood Recipes 


Credit: © Fredrika Stjärne

Recipe Summary test

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Season the fish with salt and rub with 1 tablespoon of the olive oil. In a large skillet, heat the remaining 3 tablespoons of olive oil over moderately high heat until shimmering. Add the fish skin side down and cook until golden brown, 4 to 5 minutes. Flip the fish and cook until almost white throughout, 3 to 4 minutes longer. 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 the slices curl. Add the shallots, asparagus and a pinch of salt and cook, stirring, until the shallots are translucent, about 2 minutes. Add 1/4 cup of water and cook until the asparagus is crisp-tender and the water has evaporated, about 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 the asparagus and chorizo onto plates, top with the fish and serve.