Ingredients
1/3 cup of extra virgin olive oil
1/4 cup of sliced blanched almonds
2 garlic cloves sliced
2 slices firm white bread toasted
1 jar roasted peppers (7.5-ounce) rinsed and drained
1 plum tomato seeded
1 tbsp of sherry wine vinegar
1/2 tsp of salt
1/8 tsp of cayenne pepper
For the halibut:
4 (6 ounce) of skinless halibut fillets
1/2 tsp of salt
1/4 tsp of ground black pepper
2 tbsp of unsalted butter
Directions
- Heat the oil in a medium nonstick 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 nonstick 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.
