Broiled Grouper Fillets with Romesco Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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With boiled potatoes and grilled vegetables, you have an easy dinner. Lemon sole or red snapper could be substituted for grouper. The sauceour take on a Spanish classiccan also be used as a dip for vegetables or to spread on grilled bread. Ingredients:
1/3 cup whole blanched almonds, toasted |
1 slice firm white sandwich bread, crust discarded and bread torn into pieces |
2 large garlic cloves |
1/2 teaspoon dried hot red pepper flakes |
1/2 cup coarsely chopped drained bottled roasted red peppers |
2 tablespoons red-wine vinegar |
1/2 teaspoon salt, or to taste |
1/4 cup extra-virgin olive oil |
4 (6-ounce) pieces grouper fillet |
1 to 2 tablespoons olive oil |
Directions:
1. Make sauce: Finely grind almonds, bread, garlic, and red pepper flakes in a food processor. Add roasted peppers, vinegar, and salt, then purée, adding oil in a slow stream. Season with black pepper.
2. Make fish: Preheat broiler.
3. Put fish on a lightly oiled shallow (1-inch-deep) baking pan, skin sides down. Brush fish with oil and season with salt and pepper. Broil 3 inches from heat, without turning, until just cooked through, about 7 minutes.
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