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Pan Seared Halibut with Romesco Sauce

Pan Seared Halibut with Romesco Sauce

This simple, elegant dish can be on the table in about 20 minutes. The beautiful Romesco sauce, which hails from Spain, is equally delicious on tuna, swordfish, grilled chicken breasts and vegetables. It may be made three to four days in advance and kept refrigerated.



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


  1. 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.
  2. 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.