Sautéed Halibut with Romesco Sauce

Yield: 4 servings (serving size: 1 fillet and 1/4 cup sauce)

Ingredients

• 2  medium red bell peppers
• 1  dried ancho pepper, stemmed and seeded
• 1/2  teaspoon  salt, divided
• 1 1/2  tablespoons  slivered almonds, toasted
• 1  tablespoon  hazelnut oil or olive oil
• 1  tablespoon  red wine vinegar
• 1/4  teaspoon  sugar
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  ground red pepper
• 2  garlic cloves, chopped
• 1  (1-ounce) slice whole-wheat bread
• 4  (6-ounce) halibut fillets
• Cooking spray
• 4  lemon wedges

Preparation

1. Preheat broiler.
2. 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 bell peppers in a paper bag; close tightly. Let stand 5 minutes; peel. Place bell peppers, ancho, 1/4 teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth.
3. 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.

Nutritional Information

Calories:

267

Fat:

8.9g (sat 0.9g,mono 4.7g,poly 2g)

Protein:

26.3g

Carbohydrate:

9.5g

Fiber:

2.1g

Cholesterol:

52mg

Iron:

2.1mg

Sodium:

427mg

Calcium:

93mg

Tiffany Vickers Davis, Cooking Light, JANUARY 2011

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