Home Recipes Sautéed Halibut with Romesco Sauce

Sautéed Halibut with Romesco Sauce

by Erika Nicole Kendall

2  medium red bell peppers
1  dried ancho pepper, stemmed and seeded
1/2  teaspoon  salt, divided
1 1/2  tablespoons  slivered almonds, toasted
1  tablespoon  hazelnut oil or olive oil
1  tablespoon  red wine vinegar
a pinch of  sugar
1/4  teaspoon  freshly ground black pepper
1/8  teaspoon  ground red pepper
2  garlic cloves, chopped
1  (1-ounce) slice whole-wheat bread
4  (6-ounce) halibut fillets
Cooking spray
4  lemon wedges

Preheat broiler.

Cut bell peppers in half; discard seeds and membranes. Place bell peppers, skin sides up, on a baking sheet; flatten. Broil 10 minutes or until blackened. Add ancho; broil 2 minutes. Place bell peppers in a paper bag; close tightly. Let stand 5 minutes; peel. Place bell peppers, ancho, 1/4 teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth.

Heat a large skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over fish. Coat pan with cooking spray. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Top with sauce; serve with lemon wedges.

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