Halibut in Hazelnut Romesco with Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Hazelnuts stand in for almonds in this tasty version of the classic Spanish sauce romesco. Ingredients:
1 large tomato (about 9 ounces) |
1/2 cup husked toasted hazelnuts (about 2 1/2 ounces) |
1/2 cup coarsely chopped drained piquillo peppers from jar or can |
4 tablespoons extra-virgin olive oil, divided |
2 garlic cloves, chopped |
1 1/2 teaspoons smoked paprika |
1 teaspoon sherry wine vinegar or red wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 tablespoon unsalted butter |
4 6-ounce halibut fillets |
1/2 cup low-salt chicken broth |
12 baby yukon gold potatoes, halved, steamed until tender |
chopped fresh parsley (optional) |
Directions:
1. Preheat broiler. Place tomato on rimmed baking sheet and broil until skin is blistered and slipping off, turning once with tongs, about 3 minutes. When cool enough to handle, peel skin off tomato, then cut in half and squeeze out seeds.
2. Chop nuts in processor; add tomato, piquillo peppers, 2 tablespoons olive oil, garlic, paprika, vinegar, salt, and cayenne, then puree. Transfer romesco sauce to bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
3. Melt butter with remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add halibut and cook until golden brown, about 2 minutes per side (fish will not be cooked through). Transfer halibut to plate.
4. Add broth to same skillet and bring to boil; stir in romesco sauce. Add halibut; reduce heat to medium-low, cover, and simmer until halibut is opaque in center, about 2 minutes. Transfer halibut to plates. Place steamed potatoes alongside. Spoon romesco sauce over; sprinkle with parsley, if desired, and serve.
5. * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from .
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