Fish Parcels With Romesco Sauce Veg Recipes

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SAUTEED FISH WITH ROMESCO SAUCE



Sauteed Fish With Romesco Sauce image

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.

Provided by breezermom

Categories     Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 263.9, Fat 7, SaturatedFat 0.7, Cholesterol 93.5, Sodium 438.8, Carbohydrate 8, Fiber 2.8, Sugar 3.1, Protein 40.8

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