Sautéed Halibut With Romesco Sauce

INGREDIENTS

• 2 medium red bell peppers
• 1 dried ancho pepper, stemmed and seeded
• ½ teaspoon salt, divided
• 1 ½ tablespoons slivered almonds, toasted
• 1 tablespoon hazelnut oil or olive oil
• 1 tablespoon brown vinegar
• ¼ teaspoon sugar
• ¼ teaspoon freshly ground black pepper
• ⅛ 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

METHOD

1. 1. Preheat broiler.
2. 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, ¼
teaspoon salt, and next 8 ingredients (through
bread) in a food processor; process until smooth.
3. 3. Heat a large skillet over medium-high
heat. Sprinkle ¼ 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.

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