Name: Halibut With Sausage
Yield: 8 servings
Ingredients: 16 cherry and/or Sun Gold tomatoes, divided; 6 garlic cloves, smashed, divided; 2 sprigs rosemary, divided; 8 ounces nduja, casing removed, crumbled, or Spanish-style chorizo, casings removed, thinly sliced, divided; 3 pounds skinless halibut fillet, cut into 8 pieces, divided; Kosher salt, freshly ground pepper; 4 tablespoons dry white wine, divided; 4 tablespoons olive oil, divided

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Kamil Bialous

To prepare this dish from Wolf in the Fog in Tofino, Canada, you'll need Nduja, a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

Halibut With Spicy Sausage, Tomatoes, and Rosemary

Recipe notes