HALIBUT IN HAZELNUT ROMESCO WITH POTATOES

Halibut in Hazelnut Romesco with Potatoes image

Yield Makes 4 servings

Number Of Ingredients 14

1 large tomato
1/2 cup husked toasted hazelnuts (about 2 1/2 ounces)
1/2 cup coarsely chopped drained piquillo chiles from jar or can
4 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1 1/2 teaspoons smoked paprika (see Note)
1 teaspoon Sherry vinegar or red-wine vinegar
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon unsalted butter
4 (6-ounce) halibut fillets
1/2 cup low-sodium chicken broth
12 small Yukon Gold potatoes, halved, steamed until tender
Chopped fresh parsley, for serving

Steps:

Preheat the broiler. Place the tomato on a rimmed baking sheet and broil until the skin is blistered and slipping off, turning once with tongs, about 3 minutes. When cool enough to handle, peel the tomato, then cut in half and squeeze out the seeds.
Chop the nuts in a food processor; add the tomato, chiles, 2 tablespoons olive oil, the garlic, paprika, vinegar, salt, and cayenne, then purée. Transfer the romesco sauce to a bowl.
Melt the butter with the remaining 2 tablespoons oil in a heavy large skillet over medium-high heat. Add the halibut and cook until golden brown, about 2 minutes per side (fish will not be cooked through). Transfer the halibut to a plate.
Add the broth to the same skillet and bring to a boil; stir in the romesco sauce. Add the halibut. Reduce the heat to medium-low, cover, and simmer until the halibut is opaque in center, about 2 minutes. Transfer the halibut to plates. Place the steamed potatoes alongside and spoon romesco sauce over. Sprinkle with parsley, if desired, and serve.
COOK'S NOTE
The SMOKED PAPRIKA is sometimes labeled pimentón dulce or pimentón de la vera dulce. It is available at some supermarkets and at specialty food stores.
DO AHEAD
The ROMESCO SAUCE can be made 1 day ahead. Cover and refrigerate.