Sauteed Halibut with Romesco Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Highlight the sweet and subtle flavor of halibut with a smoky homemade romesco sauce. Ingredients:
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 |
1/4 teaspoon 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 |
Directions:
1. Preheat broiler.
2. 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.
3. 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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