Red Snapper with Asparagus and Chorizo Recipe

Name: Red Snapper with Asparagus and Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 12-ounce, skin-on red snapper fillets, halved crosswise; Kosher salt; 1/4 cup extra-virgin olive oil; 4 ounces dry Spanish chorizo, thinly sliced (1 cup); 2 tablespoons minced shallots; 2 pounds asparagus, trimmed and halved crosswise; 5 garlic cloves, thinly sliced; 2 tablespoons fresh lemon juice; 4 anchovy fillets, minced; 1/2 teaspoon grated lemon zest; 1/4 cup chopped parsley; 1 tablespoon unsalted butter

Servings: persons

Two 12-ounce, skin-on red snapper fillets, halved crosswise
Kosher salt
1/4 cup extra-virgin olive oil
4 ounces dry Spanish chorizo, thinly sliced (1 cup)
2 tablespoons minced shallots
2 pounds asparagus, trimmed and halved crosswise
5 garlic cloves, thinly sliced
2 tablespoons fresh lemon juice
4 anchovy fillets, minced
1/2 teaspoon grated lemon zest
1/4 cup chopped parsley
1 tablespoon unsalted butter

1
Season the fish with salt and rub with 1 tablespoon of olive oil.
2
In a large skillet, heat the remaining 3 tablespoons of olive oil over moderately high heat.
3
Add the fish skin side down and cook for 4 minutes, until golden brown.
4
Turn and cook until the fish is almost white throughout.
5
Transfer to a large plate; keep warm.
6
Pour off the excess fat from the skillet.
7
Add the chorizo and cook over moderate heat, stirring, until the the slices curl.
8
Add the shallots, asparagus and a pinch of salt and cook, stirring, until the shallots are translucent, about 2 minutes.
9
Add 1/4 cup of water and cook until the water has evaporated, 2 minutes.
10
Add the garlic and cook, stirring, until golden brown.
11
Add the lemon juice and cook, stirring, until evaporated.
12
Stir in the anchovies, lemon zest, parsley and butter.
13
Spoon onto plates, top with the fish and serve.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Two 12-ounce, skin-on red snapper fillets, halved crosswise, Kosher salt, 1/4 cup extra-virgin olive oil, 4 ounces dry Spanish chorizo, thinly sliced (1 cup), and more.

Yes, Red Snapper with Asparagus and Chorizo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper with Asparagus and Chorizo

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