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.