Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

Tiffany Vickers Davis
Recipe by Cooking Light January 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 1 fillet and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

Nutrition Facts

267 calories; fat 8.9g; saturated fat 0.9g; mono fat 4.7g; poly fat 2g; protein 26.3g; carbohydrates 9.5g; fiber 2.1g; cholesterol 52mg; iron 2.1mg; sodium 427mg; calcium 93mg.
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