14 hours ago
Wednesday, April 20, 2016
Romesco is that wonderful Spanish sauce made w/ ground nuts and roasted peppers.
In my last romesco recipe, I added bread (which is typical).
Here I made a sauce for fish......a bit lighter, and paired it with a Spanish style potato salad, so omitted the bread.
This is a great warm weather dish for company, and everything can be made ahead.
The sauce is also great with shrimp.
1 ripe tomato
1/2 cup of toasted whole almonds
3 roasted red peppers from a jar
2 garlic cloves
1 tsp pimenton (Spanish smoked paprika)
1 tsp red wine vinegar
2 tbsp olive oil
1/2 tsp kosher or sea salt
a bit of hot sauce or cayenne pepper to taste
Place all ingredients in a food processor and whiz a few times until a nice red, chunky sauce forms....taste and adjust seasonings. I like a little tabasco in mine, but you be the judge on the heat level.
Spanish Potato Salad:
1/2 lb. baby yukon gold potatoes
1/4 cup whole black and green olives (kalamata & manzanilla)
1 minced roasted red pepper from a jar
1 tsp of pimenton (Spanish smoked paprika)
1/4 cup of mayo
salt & pepper
1 tbsp drained capers
fresh parsley for garnish
Boil the potatoes for about 20 minutes until fork tender. Cut in half lengthwise.
Add in the minced roasted peppers, capers and mayo, along w/ the smoked paprika. Taste and season w/ salt & pepper.
Add in olives and parsley last.
For the Fish:
I like cod or halibut for this dish, a nice firm, meaty white fish.
Season the filets w/ kosher salt & pepper.
In a skillet, add in butter and some olive oil.
Sear the fish for 4 minutes on each side, depending on the thickness.
Plate with the potato salad and spoon some romesco sauce over the fish.
This sauce is very versatile and is also great as a dip.