Photo: John Autry; Styling: Cindy Barr
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


September 02, 2016
I wish halibut wasn't so expensive because I love this dish.  I'm sure tilapia would be fine at any rate but it really isn't quite the same.  The sauce is easy.  I did roast my own peppers tonight but substituting jar roasted peppers would work too to save time.  It goes together quickly.  Definitely a keeper recipe.

cmlvngstn's Review

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

noelle71's Review

April 20, 2013

kpowell54's Review

January 13, 2013

JulieRae97's Review

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

mandapooh's Review

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

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.

BarbaraJean0719's Review

February 21, 2012
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.

redcucina's Review

January 28, 2012
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!

teafortwo's Review

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