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.
- 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
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.
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