Halibut with Romesco sauce — hold the nuts

Halibut is a luxury fish, one more commonly eaten at restaurants than at home because many people are afraid to try preparing fish themselves. But this recipe sounds worth trying, albeit without the almonds mentioned if, like me, you can’t stand nuts.

Halibut on a carrot puree at a restaurant in Milwaukee which is, sadly, no longer there.

Here are the basics, from the site lovelyfoodblog.com, minus changes I would make:


  • 1 1/2 pounds halibut fillets
  • 3/4 teaspoon salt (leave out the salt)
  • 1/2 teaspoon pepper


  • 1 large red bell pepper
  • 3 garlic cloves, peeled
  • 1/4 cup slivered, toasted almonds (only if you like them, I don;t so would omit)
  • 1 thick slice of bread, torn into pieces (find the lowest salt bread you can)
  • 1 teaspoon salt (omit, fish is salty as is, no extra is needed)
  • 1 teaspoon paprika
  • 1 cup drained canned diced tomatoes (buy low- or no-salt ones)
  • 2 tablespoon red wine vinegar

To create the dish:

  1. To make the sauce, preheat the broiler. Quarter the bell pepper and place it, cut side down, on a baking sheet along with the garlic cloves. Broil, turning the garlic once, until the garlic is browned and soft and the skin of the bell pepper blackened and blistered. Removed from the boiler and set aside cool slightly.
  2. peel the blackened skin from the pepper and remove the core and seeds. Put the bell pepper and garlic in a food processor along with the almonds, bread, salt and paprika. Process to a paste. Add the tomatoes and vinegar and process until the tomatoes are small and fully incorporated.
  3. To cook the fish preheat a broiler to high. Season the fish with the salt and pepper and broil about 4 minutes. Turn and broil for another 4 minutes, or until the fish is cooked through. Serve the fish immediately, with the sauce drizzled over it.

Enjoy. And if you love halibut, try this other recipe on my site, halibut with wine and herbs.


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