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–+ servings

Seared Halibut with Chorizo Cauliflower Rice

This seared halibut with chorizo cauliflower comes together in less than 30 minutes, is Whole30, Paleo and Keto compliant and most important is absolutely delicious.
5 from 2 votes
Print Recipe Save Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Spanish
Servings 4 people

Ingredients
  

For the Fish:

  • 4 5 oz portions halibut or other white fish cod or sea bass would also work
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • pinch of cayenne
  • 1 tbsp olive oil
  • Lemon slices, for serving

For the Chorizo Cauliflower Rice:

  • 16 oz package of ready riced cauliflower, or the equiavlent of 1 medium to large cauliflower I do not recommend using frozen cauliflower rice for this recipe as it gets quite mushy.
  • ½ red onion, diced white or yellow onion would also work
  • 1-2 cloves garlic, minced
  • 2 Roma tomatoes, diced
  • ¼ cup frozen peas
  • 8 oz ground chorizo
  • ½ tsp paprika
  • ½ tsp salt plus more to taste
  • 2 tsp olive oil divided
  • fresh parsley, chopped (optional)

Instructions
 

For the Chorizo Cauliflower Rice:

  • Heat 1 tsp of olive oil in a nonstick skillet over medium high heat until shimmering. Add 8oz of chorizo to the pan and cook for about 4-5 minutes until cooked through, using a spatula to break up the meat.
  • Once fully cooked, use a slotted spoon to remove the chorizo to a bowl and set aside.
  • Add another tsp of oil to the pan and then add diced onions. Cook for around 5 minutes over medium heat until softened.
  • Add in minced garlic and cook for 1 minute until fragrant.
  • Add in diced tomatoes, peas, paprika and salt and cook for another 2-3 minutes.
  • Add in cauliflower rice and cook over medium to medium-high heat for around 5 minutes.
  • Add in chorizo (and any juices) and cook for an additional 1-2 minutes until the cauliflower rice is cooked and the meat is heated through. Taste for seasoning and any additional salt & pepper if desired. Serve with seared halibut, lemon and parsley.

For the fish:

  • While the cauliflower rice is cooking prepare your fish. Mix together the paprika, salt, garlic powder, pepper and cayenne in a small bowl and set aside.
  • Take your fish out of the fridge and pat down with a paper towel. *Remember the key to getting crispy fish skin is to get your fillets as dry as possible.*
  • Heat 1-2 tbsp of olive oil in a nonstick skillet over medium-high to high heat until hot and shimmering. *Note* It's very important to get your skillet good and hot before adding the fish.
  • Right before cooking, sprinkle the spice mixture over both sides of the fish.
  • Place the fish, skin side down in the hot skillet (your should immediately hear a sizzle) and cook over medium-high to high heat for 3-4 minutes until skin is crispy.
  • Flip the fish to the other side and cook for an additional 2-4 minutes until fish is cooked through.
  • Immediately remove from the pan and serve with a squeeze of lemon, fresh parsley and chorizo cauliflower rice. Enjoy!

Notes

To ensure this recipe is Whole30/Paleo/Keto compliant be sure to check the labels and select a brand of chorizo without any added sugar. 
Keyword Dairy Free, Gluten Free, Keto, Paleo, Whole30
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