Sautéed Halibut with Romesco Sauce

Name: Sautéed Halibut with Romesco Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 1 dried ancho pepper, stemmed and seeded; 0 teaspoons freshly ground black pepper; 28 grams whole-wheat bread; 2 garlic cloves, chopped; 0 teaspoons ground red pepper; 680 grams halibut fillets; 4 lemon wedges; 1 Tbsp hazelnut oil or olive oil; 2 mediums red bell peppers; 1 Tbsp red wine vinegar; 1 teaspoons salt, divided; 2 Tbsps slivered almonds, toasted; 0 teaspoons sugar

Sautéed Halibut with Romesco Sauce is a dairy free and pescatarian main course. This recipe serves 4. One serving contains 309 calories, 36g of protein, and 9g of fat. 1 person found this recipe to be delicious and satisfying. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up ground pepper, lemon wedges, bread, and a few other things to make it today. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert.

Instructions

Preheat broiler.

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Broiler

Cut bell peppers in half; discard seeds and membranes.

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Bell Pepper

Seeds

Place bell peppers, skin sides up, on a baking sheet; flatten. Broil 10 minutes or until blackened.

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Bell Pepper

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Baking Sheet

Add ancho; broil 2 minutes.

Place bell peppers in a paper bag; close tightly.

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Bell Pepper

Let stand 5 minutes; peel.

Place bell peppers, ancho, 1/4 teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth.

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Bell Pepper

Bread

Salt

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Food Processor

Heat a large skillet over medium-high heat.

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Frying Pan

Sprinkle 1/4 teaspoon salt over fish. Coat pan with cooking spray.

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Cooking Spray

Fish

Salt

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Frying Pan

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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Lemon Wedge

Sauce

Fish

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Frying Pan

Equipment

Ingredients

Servings:

dried ancho pepper, stemmed and seeded 0teaspoons

freshly ground black pepper 28grams

whole-wheat bread 2

garlic cloves, chopped 0teaspoons

ground red pepper 680grams

halibut fillets 4

lemon wedges 1Tbsp

hazelnut oil or olive oil 2mediums

red bell peppers 1Tbsp

red wine vinegar 1teaspoons

salt, divided 2Tbsps

slivered almonds, toasted 0teaspoons

sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santi Sortesele Pinot Grigio. It has 4.4 out of 5 stars and a bottle costs about 17 dollars.