Halibut with Spicy Sausage, Tomato, and Rosemary

Ever since I've gone gluten free, I have had to completely adjust my eating habits and diet. I know that people say time heals all wounds, but I don't know if this wound will heal! It definitely has gotten easier, but I need to educate up on my gluten free options and figure out where gluten is hidden where you wouldn't think it was. Soy sauce? Who knew? California rolls... da fuq? Imitation crab meat actually has a wheat binder in it. Damn. Worcestershire sauce, I will miss you...

I feel like my gluten intolerance came as karma for years and years of me rolling my eyes at my sister for it, and now I feel her pain. I just feel thankful that we have way better gluten free options than she had 10 years ago when her symptoms started. I've tried gluten free pasta and other gluten free options, but the one thing I haven't found a good option for is bread. Maybe it's not such a bad thing that I don't have easy access to a good bread. The jury is out on that one for now.

I wanted to make something that Kaia would eat but also that would be satisfying for my family and me, too. I am trying to get better at cooking fish, but I'm really horrible at it. The good news on this recipe is that you sort of put it all together and it cooks itself and tastes good, so it's sort of a win win.

You can find the original recipe here.

Ingredients:

16 cherry tomatoes, divided
6 garlic cloves, smashed, divided
4 sprigs rosemary, divided
8 ounces Spanish-style chorizo
3 lbs poundless, skinless halibut steaks
Kosher salt, freshly ground pepper
4 tablespoons dry white wine, divided
4 tablespoons olive oil, divided

Directions:

1. Preheat oven to 375. Tear 4 sheets of heavy-duty foil to measure about 16"x12". Set 2 sheets on a work surface; top each with a remaining sheet of foil (you are making 2 double-layer packets). Divide tomatoes, garlic, rosemary, and chorizo between sheets, in the center. Season halibut generously with salt and pepper and set on top. Drizzle with wine and oil.

2. Bring opposite sides of foil together in the center; crimp tightly, pressing out air, to close.

3. Cook until tomatoes are beginning to burst, and halibut is opaque all the way through, 16-20 minutes. Let rest at room temperature a few minutes, then carefully open and transfer fish to a platter. Top with tomatoes and cooking juices from packets.