Sauteed Fish With Romesco Sauce

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

1. Preheat broiler.
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. 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. 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.