This was absolutely fabulous - I'm still thinking about this dish and I made it over a week ago! You can reduce your prep time significantly by using jarred roasted red peppers. Soo good!
Sautéed Halibut with Romesco Sauce
krispy6372 Posted: 03/18/11
Beuhlak Posted: 02/07/11
This is an awesome recipe! I did make a few substitutions with ingredients that I had on hand. I used Mahi Mahi, I also subbed brown rice cooked in a little chicken stock instead of the basmati. I used half a seeded serrano (a whole would've been fine too) instead of the dried ancho, since I forgot to pick one up. Lastly, I didn't have any whole wheat bread, so I used some homemade bread crumbs. The sauce wasn't as vibrantly colored as the picture, but the flavor was YUMMY! Paired very well with the fish and the nutty rice was the perfect complement. I served it with a salad to complete the meal. This one will become part of our rotation! You won't be disappointed!
beachcottage46 Posted: 02/08/11
I agree this recipe is fabulous. I grilled swordfish and topped it with the sauce, with broccoli rabe and nutty rice on the side. I made the sauce with hazlenuts and a jalapeno pepper because they're what I had on hand, and let it sit for about half an hour while I made the rest of the meal. We had this on a weeknight, but it's way good enough for weekends and company.
JulzChicago Posted: 03/12/11
This was my first time using dried ancho and I thought the taste of it was a bit too smoky. Also, my grocery store was out of red bell peppers (crazy, huh?) so I got a yellow one. The sauce was more orange than the picture and didn't look as pretty but was still delicious. There was a ton of sauce; more than enough to cover the fish. I also used pollock rather than halibut but I think any white fish would work well. I liked the nutty rice a lot - definitely never thought to combine rice and almonds like that, and the extra sauce tasted great with the rice.
teafortwo Posted: 10/09/11
Super easy and delicious. I served this to my book club for dinner and everyone wanted the recipe. I will make this again and again
BarbaraJean0719 Posted: 02/21/12
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.
steponme Posted: 02/26/12
Okay, can I just say this sauce is deelicious! I used tilapia, because it's what I had on hand. Served with mashed potatoes and sauteed spinach.
redcucina Posted: 01/28/12
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!
JulieRae97 Posted: 11/24/12
Loved this! I served the sauce over frozen halibut. Talk about taking frozen fish sticks to a whole new level!
mandapooh Posted: 08/12/12
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.
cmlvngstn Posted: 05/10/13
Good but I don't understand the addition of the bread.