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Sautéed Halibut with Romesco Sauce

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.

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

Nutrition Information

  • calories 267
  • fat 8.9 g
  • satfat 0.9 g
  • monofat 4.7 g
  • polyfat 2 g
  • protein 26.3 g
  • carbohydrate 9.5 g
  • fiber 2.1 g
  • cholesterol 52 mg
  • iron 2.1 mg
  • sodium 427 mg
  • calcium 93 mg

How to Make It

  1. Preheat broiler.

    Sauteed Halibut with Romesco Sauce
    Photo: John Autry; Styling: Cindy Barr
  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.