Photo: John Autry; Styling: Cindy Barr
Yield
4 servings (serving size: 1 fillet and 1/4 cup sauce)

Highlight the sweet and subtle flavor of halibut with a smoky homemade romesco sauce.

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

Ratings & Reviews