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.

Divide the zucchini and halibut among individual plates and serve immediately with the romesco sauce. Put the cubed halibut in a non-reactive bowl and add the lemon zest, lemon juice, rosemary sprigs and minced rosemary, salt and pepper. 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 achieve it.

Ingredients of Halibut with the chunky romesco

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

preheat oven to 450°F. Brush bottom of oven proof dish with olive oil, and add fish, skin side down. Season to taste..
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..
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..
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.
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.

Add broth to same skillet and bring to boil; stir in romesco sauce. Cut bell peppers in half; discard seeds and membranes. Filets of halibut are poached in olive oil, then topped with a chunky and deconstructed tapenade, in which the olives, anchovies, and capers remain close to whole—an exposé of the secret ingredient Place the halibut in a baking dish small enough so that when you pour the oil over the fish, it covers it. Seared halibut with Romesco sauce, in partnership with @almondbreezeus 😍 a…» The Best Smoked Halibut Recipes on Yummly Beet And Smoked Halibut Salad, Risotto With Smoked Halibut, Simple Halibut.