This simple, elegant dish can be on the table in about 20 minutes. The beautiful Romesco sauce, which hails from Spain, is equally delicious on tuna, swordfish, grilled chicken breasts and vegetables. It may be made three to four days in advance and kept refrigerated.
- 1/3 cup extra virgin olive oil
- 1/4 cup sliced blanched almonds
- 2 garlic cloves, sliced
- 2 slices firm white bread, toasted
- 1 jar roasted peppers, (7.5-ounce) rinsed and drained
- 1 plum tomato, seeded
- 1 tbsp sherry wine vinegar
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 4 (6 ounce) skinless halibut fillets
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp unsalted butter
- Heat the oil in a medium nonstick skillet over medium heat until hot. Add the almonds and cook 1 minute. Stir in the garlic and cook until almonds and garlic just start to brown, about 2 minutes. Pour mixture into a bowl and allow to cool 5 minutes. Combine the bread slices, roasted peppers, tomato, vinegar, salt, and cayenne pepper in a food processor; puree. Add the almond mixture and process until fairly smooth; reserve.
- . Season the fish with the salt and pepper. Heat a large nonstick skillet over medium heat until hot. Add the butter and swirl until melted; when it foams, add the fish, flesh side down. Cook fillets until lightly browned, about 4-5 minutes. Turn fillets over and cook until the fish just loses its translucency in the center and flakes easily with a fork, about 4-5 minutes longer. Serve with sauce.