Pan Seared Halibut with Romesco Sauce

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Cuisine:

    Spanish

  • Course:

    Entrée

INGREDIENTS

  • 1/3 cup extra virgin olive oil
  • 1/4 cup sliced blanched almonds
  • 2 Garlic clove, sliced
  • 2 slices firm white bread, toasted
  • 1 (7.5-ounce) jar roasted peppers, rinsed and drained
  • 1 plum tomato, seeded
  • 1 tbsp sherry wine vinegar
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 4 6-ounce skinless halibut fillets
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp unsalted butter

DIRECTIONS

  • Heat the oil in a medium Anolon Nouvelle Copper Luxe 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; puree. Add the almond mixture and process until fairly smooth; reserve.
  • Season the fish with the salt and pepper. Heat a large Anolon Nouvelle Copper Luxe Skillet over medium heat until hot. Add the butter and swirl until melted; when it foams, add the fish, flesh side down. Cook fillets until lightly browned, about 4-5 minutes. Turn fillets over and cook until the fish just loses its translucency in the center and flakes easily with a fork, about 4-5 minutes longer. Serve with sauce.