Marsha also uses this versatile sauce (based on the Spanish sauce called romesco) as a pasta sauce, as a dip and on garlic toasts as an hors d'oeuvre.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag for 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper.
Step 2
Heat 2 tablespoons oil in skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet; sauté until just opaque in center, about 5 minutes per side. Transfer fish to plates. Top each with sauce. Serve with remaining sauce.
