Red Snapper with Asparagus and Chorizo

Seamus is turning into somewhat of a fish-specialty chef, as you may have noticed from this blog. He found this recipe at Food & Wine, and decided to use some leftover sausage we had from a one-night camping trip we did with our friends Marco and Jess the weekend before to make a fish dinner.

The sauce for the fish really make this dish spectacular. I think the mixture of the salty anchovies and spicy sausage makes the perfect unctuous background for the delicately pan-fried fish. The asparagus was a perfect companion and balanced out the entire thing. Another great fish dinner from Shea!

Red Snapper with Asparagus and Chorizo

Courtesy of Food and Wine Magazine at http://www.foodandwine.com/recipes/red-snapper-with-asparagus-and-chorizo

1. Two 12-ounce, skin-on red snapper fillets, halved crosswise
2. Kosher salt
3. 1/4 cup extra-virgin olive oil
4. 4 ounces dry Spanish chorizo, thinly sliced (1 cup)
5. 2 tablespoons minced shallots
6. 2 pounds asparagus, trimmed and halved crosswise
7. 5 garlic cloves, thinly sliced
8. 2 tablespoons fresh lemon juice
9. 4 anchovy fillets, minced
10. 1/2 teaspoon grated lemon zest
11. 1/4 cup chopped parsley
12. 1 tablespoon unsalted butter

1. 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.
2. 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 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.