Sautéed Halibut with Romesco Sauce

           Difficult, Entrees, Recipes
Sautéed Halibut with Romesco Sauce
0 votes, 0.00 avg. rating (0% score)


2 medium red bell peppers

1 dried ancho pepper, stemmed and seeded

½ teaspoon salt, divided

1 ½ Tablespoons slivered almonds, toasted

1 Tablespoon hazelnut oil or olive oil

1 Tablespoon red wine vinegar

1/2 Tablespoon honey, agave or pure maple syrup

¼ teaspoon freshly ground black pepper

Dash red pepper

2 garlic cloves, minced

2 (1-ounce) slices whole-wheat bread

4 (6-ounce) halibut fillets

Olive oil

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, 1/8 teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth.

Heat a large skillet over medium-high heat. Season fish with salt. Coat pan with olive oil. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Top with sauce; serve with lemon wedges.

Makes 4 servings

This recipe was inspired in whole or in part by My Recipes