Halibut with Linguica

While it’s not necessary to use linguica, a distinctly seasoned Portuguese pork sausage, it does add a great deal of flavor to the dish. If you either can’t find linguica or don’t care for it, substitute any mildly spiced Italian sausage.

Halibut with Linguica


  • 4 1- inch thick fish fillets 6 – 8 ounces each
  • olive oil
  • salt and pepper
  • 1/2 cup linguica sausage diced into 1/4-inch cubes
  • 1/3 cup red onion diced into 1/4-inch cubes
  • 2 garlic cloves minced
  • pinch red pepper flakes
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup dry white wine
  • 1 1/2 cups cooked white beans
  • 2 tablespoons fresh basil minced
  • 1 cup fresh tomato seeded and diced
  • 1/4 cup shaved Parmesan cheese


  • Rub fish liberally with olive oil. Season with salt and pepper. Heat a large skillet over medium heat and lightly brown linguica. Add onion, garlic and fish. Lightly brown fish on both sides. Add pepper flakes, lemon juice, white wine and white beans. Cook for 2 minutes. Remove fish and arrange on warm plates. Increase heat to high, add basil and tomato and cook for 1 minute more. Spoon mixture on top of fish and top with cheese.

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