Prep 15 mins
Cook 25 mins
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.
- 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
- Preheat broiler.
- 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.
- 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.
- 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.