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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Sautéed Halibut with Romesco Sauce

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

Cooking Light JANUARY 2011

  • Yield: 4 servings (serving size: 1 fillet and 1/4 cup 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 267
  • Fat: 8.9g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 2g
  • Protein: 26.3g
  • Carbohydrate: 9.5g
  • Fiber: 2.1g
  • Cholesterol: 52mg
  • Iron: 2.1mg
  • Sodium: 427mg
  • Calcium: 93mg
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Sautéed Halibut with Romesco Sauce recipe

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