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Wise Living Magazine
Halibut, red pepper and chorizo
Halibut's firm texture makes it the perfect partner for bold flavours such as this red pepper piperade. Tom Kitchin cooks up a simple but tasty fish supper.
2
40 min
TOTAL TIME
496
CALORIES
$12.28
PER SERVING
Ingredients
12 INGREDIENTS
3 SERVINGS
5 1/3 g fresh chorizo
1 handful fresh basil
1 clove garlic
olive oil
4 whole halibut steaks
sea salt and black pepper
to taste
5 whole red peppers
1 whole onion
16 whole padron peppers
1 bunch fresh bouquet garni
3/4 g butter
5 1/8 ml chicken stock
Directions
24 STEPS
40 min
COOK TIME
40 min
TOTAL TIME
View Directions on Wise Living Magazine
Health Info
Macros
27g
CARBS
29g
FAT
34g
PROTEIN
Allowed on these diets
PALEO
WHOLE 30
Contains these allergens
MILK
FISH
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Frequently Asked Questions
How can I prevent my halibut from becoming dry and tough?
Why is my halibut not searing properly?
What seasonings should I use for halibut?
Which cooking method is best for halibut?
What sides or sauces pair well with halibut?
Why is my halibut sticking to the grill or pan?
Should I remove the skin before cooking halibut?
How do I know when the halibut is done cooking?
Can I marinate halibut? If yes, for how long?
Can I use frozen halibut for my dish?
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