Pan Seared Halibut with Romesco Sauce
By Marge Perry & David Bonom
This simple, elegant dish can be on the table in about 20 minutes. The beautiful Romesco sauce, which hails from Spain, is equally delicious on tuna, swordfish, grilled chicken breasts and vegetables. It may be made three to four days in advance and kept refrigerated.
INGREDIENTS
- cayenne pepper
- Extra Virgin Olive Oil
- garlic clove
- ground black pepper
- jar roasted peppers
- plum tomato
- Salt
- sherry wine vinegar
- skinless halibut fillets
- sliced blanched almonds
- slices firm white bread
- unsalted butter
DIRECTIONS
- Heat the oil in a medium nonstick skillet over medium heat until hot. Add the almonds and cook 1 minute. Stir in the garlic and cook until almonds and garlic just start to brown, about 2 minutes. Pour mixture into a bowl and allow to cool 5 minutes. Combine the bread slices, roasted peppers, tomato, vinegar, salt, and cayenne pepper in a food processor
- Season the fish with the salt and pepper. Heat a large nonstick skillet over medium heat until hot. Add the butter and swirl until melted
