With only six pantry ingredients, this fish topper boasts an array of textures and flavors. For perfect seasoning, cook the chorizo and garlic first and toast your panko in the infused oil. Serve over any cooked fish.
- 1 ounce chorizo, sliced
- 1 garlic clove
- 1 tablespoon extra virgin olive oil
- ½ cup panko
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground pepper
Prepare the Chorizo-Garlic Mixture
Mince the chorizo and garlic together in a food processor or cutting board.
TOAST THE BREADCRUMBS
Heat the oil in a medium skillet over medium heat until shimmering. Add the chorizo-garlic mixture and cook, stirring until sizzling, 15 to 30 seconds. Stir in the panko and thyme and cook, stirring until toasted, about 2 minutes.
Season and Serve
Season with salt and pepper and sprinkle over cooked fish.
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Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.