Sauteed Fish With Romesco Sauce

Name: Sauteed Fish With Romesco Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
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

Submitted by breezermom

"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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Ready In:: 40mins
Ingredients:: 14
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

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.