• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large tomato (about 9 ounces)

  2. 1/2 cup husked toasted hazelnuts (about 2 1/2 ounces)

  3. 1/2 cup coarsely chopped drained piquillo peppers from jar or can

  4. 4 tablespoons extra-virgin olive oil, divided

  5. 2 garlic cloves, chopped

  6. 1 1/2 teaspoons smoked paprika*

  7. 1 teaspoon Sherry wine vinegar or red wine vinegar

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon cayenne pepper

  10. 1 tablespoon unsalted butter

  11. 4 6-ounce halibut fillets

  12. 1/2 cup low-salt chicken broth

  13. 12 baby Yukon Gold potatoes, halved, steamed until tender

  14. Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Preheat broiler. Place tomato on rimmed baking sheet and broil until skin is blistered and slipping off, turning once with tongs, about 3 minutes. When cool enough to handle, peel skin off tomato, then cut in half and squeeze out seeds.

  2. Chop nuts in processor; add tomato, piquillo peppers, 2 tablespoons olive oil, garlic, paprika, vinegar, salt, and cayenne, then puree. Transfer romesco sauce to bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

  3. Melt butter with remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add halibut and cook until golden brown, about 2 minutes per side (fish will not be cooked through). Transfer halibut to plate.

  4. Add broth to same skillet and bring to boil; stir in romesco sauce. Add halibut; reduce heat to medium-low, cover, and simmer until halibut is opaque in center, about 2 minutes. Transfer halibut to plates. Place steamed potatoes alongside. Spoon romesco sauce over; sprinkle with parsley, if desired, and serve.

  5. Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from


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