Ingredients:
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
Directions:
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
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