Romesco sauce is a rich, dense, powerful sauce which originated in the Catalan region of Spain. This sauce is paired with a variety of traditional Catalonian foods, including fish, roasted meats, and vegetables, and it is often on offer at Spanish restaurants. Chef Gavin’s romesco sauce is a simple recipe that anyone can make using simple ingredients. I encourage everyone to also try this sauce on other fish filets. – Jen
Fresh Halibut (5-6oz)
2 Roma Tomatoes (chopped)
½ Small Red Onion or Shallot
2 cloves Garlic (minced)
2-3 Roasted Red Peppers (chopped)
2 Tbsp Chopped Fresh Parsley
½ cup of Slivered Almonds (Toasted)
¼ cup Olive Oil
- Preheat Oven to 425F
- Meanwhile, make sauce by combining tomatoes, onion, garlic, almonds, parsley and peppers in a small food chopper or cuisenart. Pulse slowly (while adding olive oil) to finely chop but don’t puree completely as you want the sauce to have some texture. Adjust seasoning with salt and pepper.
- Preheat a fry pan over high heat. Season halibut and pan sear in a little olive oil for 2-4 minutes. Keep searing fish until you start to get a good golden color on one side.
- Next, flip fish onto the other side and sear for 1 minute.
- Place halibut on baking sheet and bake in oven for 10-12 mins.
- Once fish is cooked, place halibut on plate and garnish with Romesco Sauce. The sauce is also good with grilled poultry.