HALIBUT IN HAZELNUT ROMESCO w/POTATOES

By BobD

Ingredients

• 4 SERVINGS
• Hazelnuts stand in for almonds in this tasty version of the classic Spanish sauce romesco.
• 1 large tomato (about 9 ounces)
• 1/2 cup husked toasted hazelnuts (about 2 1/2 ounces)
• 1/2 cup coarsely chopped drained piquillo peppers from jar or can
• 4 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, chopped
• 1 1/2 teaspoons smoked paprika*
• 1 teaspoon Sherry wine vinegar or red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon unsalted butter
• 4 6-ounce halibut fillets
• 1/2 cup low-salt chicken broth
• 12 baby Yukon Gold potatoes, halved, steamed until tender
• Chopped fresh parsley (optional)

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preheat broiler.

Place tomato on rimmed baking sheet and broil until skin is blistered and slipping off, turning once with tongs, about 3 minutes. When cool enough to handle, peel skin off tomato, then cut in half and squeeze out seeds.

Chop nuts in processor; add tomato, piquillo peppers, 2 tablespoons olive oil, garlic, paprika, vinegar, salt, and cayenne, then puree. Transfer romesco sauce to bowl.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Melt butter with remaining 2 tablespoons oil in heavy large skillet over medium-high heat.

Add halibut and cook until golden brown, about 2 minutes per side (fish will not be cooked through). Transfer halibut to plate.

Add broth to same skillet and bring to boil; stir in romesco sauce.

Add halibut; reduce heat to medium-low, cover, and simmer until halibut is opaque in center, about 2 minutes.

Transfer halibut to plates. Place steamed potatoes alongside. Spoon romesco sauce over; sprinkle with parsley, if desired, and serve.

* Sometimes labeled Pimento dulce or Pimento de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.