Highlight the sweet and subtle flavor of halibut with a smoky homemade romesco sauce.
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
4 lemon wedges
How to Make It
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.
I wish halibut wasn't so expensive because I love this dish. I'm sure tilapia would be fine at any rate but it really isn't quite the same. The sauce is easy. I did roast my own peppers tonight but substituting jar roasted peppers would work too to save time. It goes together quickly. Definitely a keeper recipe.
Another Cooking Light winner. I reconstituted the ancho in a small amount of boiling water for 20 min, before adding the ancho and liquid to the blender. I also used jarred roasted red peppers instead of roasting my own to cut down on the prep time. We made this with steel head trout and baked it with the sauce on top, although it would be great on any fish.
I made a substitution of fish by using walleye. The romesco sauce was delicious. I can see using this as a sauce spread on tortilla for fish taco sort of dish, or using it with chicken, pork or beef, or other sea food like shrimp or scallops. Loved it as something new to my recipe book. Definitely will make this again.
This sauce is VERY flavorful. The dried ancho chili adds a wonderful smokiness, and it is very complementary to the halibut. I served it with roasted butternut squash, which added some sweetness/richness to contract the romesco and sauteed chard with garlic and lemon zest. Highly recommend a Vouvray as a wine pairing to complement the romesco. Delicious!