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

JulzChicago's Review

cmlvngstn
March 12, 2011
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.

beachcottage46's Review

mandapooh
February 08, 2011
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.

krispy6372's Review

daneanp
March 18, 2011
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!

cmlvngstn's Review

kpowell54
May 10, 2013
Good but I don't understand the addition of the bread.

Beuhlak's Review

Beuhlak
February 07, 2011
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!

teafortwo's Review

teafortwo
October 09, 2011
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

mandapooh's Review

krispy6372
August 12, 2012
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.

steponme's Review

noelle71
February 26, 2012
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.

noelle71's Review

JulieRae97
April 20, 2013
N/A

JulieRae97's Review

steponme
November 24, 2012
Loved this! I served the sauce over frozen halibut. Talk about taking frozen fish sticks to a whole new level!