This is one of my favorite dishes. In my humble opinion, it’s got everything going for it. First, it’s delicious, marrying light flaky Halibut with the rich and complex flavor of Catalan Romesco sauce. (See my post about Romesco here.) Second, the beautiful bright orange color of Romesco makes for an dramatic and appetizing presentation. Third, it’s healthful. The fish, of course, is loaded with lean protein, and the only fats in the sauce are the desirable kinds coming from nuts and olive oil. Last, and definitely not least, it’s extremely quick and easy to make. If you make the Romesco in advance (which you can do in about half an hour), this elegant dish comes together in just a few minutes, making it perfect for a weeknight dinner party.
Recipe (Serves four. Adapted from Halibut in Hazelnut Romesco with Potatoes by Tori Ritchie in Bon Appetit, October 2008)
Ingredients
Romesco sauce (See recipe here.)
4 6-ounce halibut fillets
1/2 cup low-salt chicken broth
2 tablespoons unsalted butter
2 tablespoons olive oil
Chopped flat-leaf parsley
Instructions
1. Melt the butter and oil in a large skilled over medium-high heat. Add the halibut fillets and cook them for about two minutes on each side, until they’re a light golden brown. (They will not be cooked through.) Transfer to a plate.
2. Add the chicken stock to the pan and bring to the boil. Add the Romesco and stir to combine.
3. Reduce the heat to medium-low, return the filets to the pan, cover and simmer until the fish is opaque in the middle, which will take about two minutes.
4. Serve immediately on warmed plates with simple steamed potatoes, generously spooning the sauce over the fish and sprinkling with parsley.
