How to Make Yummy Halibut with the chunky romesco

Halibut with the chunky romesco. Highlight the sweet and subtle flavor of halibut with a smoky homemade romesco sauce. Seared halibut comes out perfectly flakey. Dress up your fish with this romesco sauce and an almond herb crumble.

Preheat a gas or charcoal grill to medium-high. Oil the grill rack and brush oil onto the halibut skewers. The beautiful Romesco sauce, which hails from Spain, is equally delicious on tuna, swordfish, grilled chicken breasts and vegetables. You can have Halibut with the chunky romesco using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Halibut with the chunky romesco

1. Prepare 3 tbsp of extra virgin olive oil, plus more for greasing.
2. It's 2 1/4 lb of halibut, swordfish or mahi mahi fillets 3/4 quarter inch thick, scaled.
3. It's 1 dash of salt and freshly ground black pepper.
4. Prepare 2 clove of garlic, grated or finely chopped.
5. It's 2 1/2 oz of almonds, coarsely chopped.
6. Prepare 4 1/2 oz of bread crumbs.
7. You need 3 tbsp of chopped flat leaf parsley.
8. Prepare 12 oz of jar roasted red peppers, rinsed come up at a dry and coarsely chopped.
9. You need 1 tbsp of sherry vinegar.
10. Prepare 1/4 tsp of cayenne pepper.
11. It's 1 pinch of smoked paprika.

Season the fish with the salt and pepper. Heat a large Anolon Nouvelle Copper Luxe Skillet over medium heat until hot. Poaching halibut is a quick and easy way to ensure good results.and when you serve the halibut with our sweet and savory salsa, the dish goes from I quarted the pineapple chunks and it made all the vegies in the salsa more uniform and easier to eat. We ate the leftover salsa with whole grain chips.

Halibut with the chunky romesco step by step

1. preheat oven to 450°F. Brush bottom of oven proof dish with olive oil, and add fish, skin side down. Season to taste..
2. heat 2 tablespoons oil in heavy frying pan. Add garlic, almonds and bread crumbs, and fry over medium heat, stirring for 6-8 minutes, until just golden. Do not let nuts burn. Stir in parsley, then spoon mixture over fish..
3. bake fish on uncovered for 5 minutes, then loosely cover with foil and bake for 15 minutes, or until just cooked through. The fish will flake easily when it is ready, remove from oven and sprinkle with remaining olive oil..
4. meanwhile, to make the romesco sauce, combine red peppers, vinegar, cayenne pepper and paprika. Either serve fish topped with sauce or with sauce separately in bowl.
5. To prepare ahead the sauce can be made, covered in refrigerated for 2 days. The flavors will deepen. The nut and bread crumb topping can be made 6 hours ahead and stored in airtight container at room temperature.

Poaching halibut is a quick and easy way to ensure good results.and when you serve the halibut with our sweet and savory salsa, the dish goes from really good to absolutely delicious! Serve the fish with the pineapple salsa. Using a sharp knife, cut the grilled zucchini into diagonal chunks. Divide the zucchini and halibut among individual plates and serve immediately with the romesco sauce. halibut fillets. red kale. Where's the full recipe - why can I only see the ingredients?

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