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    You are in: Home / Recipes / Sauteed Fish With Romesco Sauce Recipe
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    Sauteed Fish With Romesco Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    breezermom's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat broiler.
    2. 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Sauteed Fish With Romesco Sauce

    Serving Size: 1 (253 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 263.9
     
    Calories from Fat 63
    24%
    Total Fat 7.0 g
    10%
    Saturated Fat 0.7 g
    3%
    Cholesterol 93.5 mg
    31%
    Sodium 438.7 mg
    18%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 2.7 g
    11%
    Sugars 3.1 g
    12%
    Protein 40.7 g
    81%

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