Ok. So I’m a bit behind in my posts. It’s probably no secret that Tom is the rabbit on this blogging team. I’m not only the tortoise, I’m the tortoise that was just passed by creeping moss. This recipe was suppose to follow Tom’s review of Lily and Bloom. Well, we’re several reviews past that and Tom’s feverish to get the next one out the door. I’ve got a lot of cooking to do to catch up, but I also guess you can say better late than never, right?
This recipe came in response to my rather disappointing main. I ordered the special. I should have known better. Special usually is code for “we need to clear out the walk-in, and we can’t get rid of this”. But I ordered it anyway. It’s been awhile since that meal, but, the dish didn’t seem to have a plot. It was random, and since I was unsure of where it was going, I left 3/4′s of it on my plate.
What I do remember is that it had fish, chickpeas, a strange assortment of vegetables and something that resembled a beurre blanc. I kept the fish and chickpeas, but decided to give my version a Spanish focus. It’s a big departure from Lily and Bloom cuisine, but after my meal there, I don’t think that’s a bad thing.
Red Snapper with Chickpeas and Chorizo
- 2 red snapper fillets
- 3 cloves of garlic
- 3 small shallots
- 1 link of spicy chorizo
- 1 tin of chickpeas
- 1 mandarin orange
- 3-4 sprigs of fresh thyme
- 1/2 cup tomato puree
- cherry tomatoes
- a dash of olive oil
- salt and pepper
This is a super simple recipe. Grate the garlic with a Microplane.
Finely slice the shallots.
Juice the orange.
Remove the thyme leaves from the stems.
Rinse the chickpeas.
Slice the chorizo.
In a bit of olive oil, lightly fry the chorizo, shallots, and garlic.
Add the chickpeas, thyme, orange juice, and tomato puree.
Add a bit of hot water just to cover. Simmer for 15-20 minutes.
Quarter the tomatoes.
Season the fish.
Heat a skillet on high and fry 3-4 minutes on each side depending on how thick the fillet is.
Plate the sauce. Add a few cherry tomatoes. Place the fish on top.