Sauteed Fish With Romesco Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Use a firm, white fish for this, such as halibut, grouper, or red snapper. You could use tilapia, but it is a bit thin for this recipe. If you use that, please reduce the cooking time. The sauce is the star in this recipe! Romesco sauce is a nut and red pepper-based sauce from Tarragona, Catalonia, Spain. Ingredients:
2 medium red bell peppers |
1 dried ancho pepper, stemmed and seeded |
1/2 teaspoon salt, divided |
1 1/2 tablespoons almonds, slivered and toasted |
1 tablespoon hazelnut oil or 1 tablespoon olive oil |
1 tablespoon red wine vinegar |
1/4 teaspoon sugar |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon ground red pepper |
2 garlic cloves, chopped |
whole wheat bread |
4 (6 ounce) fish fillets |
cooking spray |
4 lemon wedges |
Directions:
1. Preheat broiler.
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.
3. Place peppers in a paper bag; close tightly. Let stand 5 minutes; peel off the skin. Place bell peppers, ancho, 1/4 teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth.
4. 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.
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