Information
10 min
55 min
2
This hash offers a delicious way to take a different approach to the soft flake and mild flavor of lingcod. The spice and fat from the chorizo proves a perfect pairing.
Ingredients
- 2 (8 ounce) lingcod fillets
- 3 tablespoons extra-virgin olive oil
- 8 ounces fresh Mexican chorizo, casings removed
- 1 large onion, finely chopped
- 1 pound Yukon Gold potatoes, cut in ½ inch dice
- 8 ounces sweet potatoes, peeled and cut in ½ inch dice
- Salt and pepper, to taste
Directions
Preheat and oven to 375°F.
In a medium cast iron skillet heated over medium-high heat, add olive oil. Add chorizo to the pan using the back of a spoon to crumble as it cooks. Cook until well-browned and use a slotted spoon to set aside, leaving drippings in the pan.
Saute onion for 3-4 minutes until softened, translucent and just beginning to pick up color. Fold potato cubes and reserved chorizo crumbles in onion and oil mixture until well-coated.
Place in oven and bake for 25-30 minutes, tossing intermittently, until potatoes are fork tender and beginning to brown.
Season lingcod fillets with salt and pepper and place on top of the hash and return to oven for 8-10 minutes until fish just begins to flake. Serve immediately.
*Leftover potatoes and chorizo work incredibly well with eggs for breakfast.
Ali Banks
Ali Banks grew up in the kitchen helping her mom cook. She later went to culinary school in France, and has worked in restaurants in Chicago and New York. But Ali is just as at home in Sitka as the city. In fact, she spent a summer fishing aboard the F/V Loon with Captain Marsh Skeele.
