Halibut with the chunky romesco
Halibut with the chunky romesco

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, halibut with the chunky romesco. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Halibut with the chunky romesco is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Halibut with the chunky romesco is something which I’ve loved my whole life.

Here is how you cook it. Using a sharp knife, cut the grilled zucchini into diagonal chunks. Divide the zucchini and halibut among individual plates and serve immediately with the romesco sauce. Make the romesco sauce and relish a day ahead; refrigerate separately in airtight containers.

To begin with this recipe, we have to first prepare a few components. You can have halibut with the chunky romesco using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Halibut with the chunky romesco:
  1. Get 3 tbsp extra virgin olive oil, plus more for greasing
  2. Prepare 2 1/4 lb halibut, swordfish or mahi mahi fillets 3/4 quarter inch thick, scaled
  3. Take 1 dash salt and freshly ground black pepper
  4. Prepare 2 clove garlic, grated or finely chopped
  5. Make ready 2 1/2 oz almonds, coarsely chopped
  6. Take 4 1/2 oz bread crumbs
  7. Make ready 3 tbsp chopped flat leaf parsley
  8. Prepare 12 oz jar roasted red peppers, rinsed come up at a dry and coarsely chopped
  9. Get 1 tbsp sherry vinegar
  10. Prepare 1/4 tsp cayenne pepper
  11. Prepare 1 pinch smoked paprika

I made this recipe with the roasted onions with blue cheese. How to make Halibut with Romanesco, Red Rice and Pea PureeKako napraviti Halibuta sa Romaneskom, Crvenim Pirincem i Pireom od GraskaCook with Chef Boy An. The beautiful Romesco sauce, which hails from Spain, is equally delicious on tuna, swordfish, grilled chicken breasts and vegetables. Season the fish with the salt and pepper.

Instructions to make Halibut with the chunky romesco:
  1. preheat oven to 450°F. Brush bottom of oven proof dish with olive oil, and add fish, skin side down. Season to taste.
  2. heat 2 tablespoons oil in heavy frying pan. Add garlic, almonds and bread crumbs, and fry over medium heat, stirring for 6-8 minutes, until just golden. Do not let nuts burn. Stir in parsley, then spoon mixture over fish.
  3. bake fish on uncovered for 5 minutes, then loosely cover with foil and bake for 15 minutes, or until just cooked through. The fish will flake easily when it is ready, remove from oven and sprinkle with remaining olive oil.
  4. meanwhile, to make the romesco sauce, combine red peppers, vinegar, cayenne pepper and paprika. Either serve fish topped with sauce or with sauce separately in bowl
  5. To prepare ahead the sauce can be made, covered in refrigerated for 2 days. The flavors will deepen. The nut and bread crumb topping can be made 6 hours ahead and stored in airtight container at room temperature

The beautiful Romesco sauce, which hails from Spain, is equally delicious on tuna, swordfish, grilled chicken breasts and vegetables. Season the fish with the salt and pepper. Heat a large Anolon Nouvelle Copper Luxe Skillet over medium heat until hot. In a blender or large food processor, blend the Romesco sauce ingredients until smooth. Add salt and pepper if needed.

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