Sautéed Halibut with Romesco Sauce

Sautéed Halibut with Romesco Sauce


Sautéed Halibut with Romesco Sauce

Yield: 4 Servings Prep: 20 mins Cook: 25 mins Ready In: 45 mins


  • 2 medium bell peppers
  • 1 dried ancho pepper stemmed and seeded
  • 1/2 tsp salt
  • 1 1/2 tbsp slivered almonds toasted
  • 1 tbsp hazelnut oil or olive oil
  • 1 tbsp red wine vinegar
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground red pepper
  • 2 garlic cloves chopped
  • 1 slice whole wheat bread
  • 4 halibut fillets 6 ounce
  • Cooking spray
  • 4 lemon wedges


  1. Preheat broiler
  2. Cut bell pepper in half; discard seeds and membrane. Place bell peppers, skin side 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 for 5 minutes; peel. Place bell peppers, in ancho, 1/4 teaspoon salt, and next 7 ingredients in a food processor; process until smooth.
  3. Heat large skillet over medium-high heat. Sprinkle 1/4 teaspoon of 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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