Best Sauteed Fish With Romesco Sauce Recipes
FISH BAKED IN SALT WITH ROMESCO SAUCE
Steps:
- Preheat the oven to 350 degrees Rinse the whole fish and pat it dry. In a heavy casserole large enough to hold the fish and all the salt, make a 2 inch layer of salt. Make a shallow, fish shaped impression in the salt and lay the fish on top. Distribute the remaining salt around and over the fish so that it is completely covered. Pat the salt down gently, cover the casserole and bake for about 1 hour. Remove the cover and tap the salt to break it (it will have formed an armorlike crust). Break the crust and pull off most of the salt. Then peel away and discard the skin. Serve the flesh immediately, accompanied by the Romesco sauce.
- Preheat the oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool the almonds completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.
BROILED GROUPER FILLETS WITH ROMESCO SAUCE
Steps:
- Make sauce:
- Finely grind almonds, bread, garlic, and red pepper flakes in a food processor. Add roasted peppers, vinegar, and salt, then purée, adding oil in a slow stream. Season with black pepper.
- Make fish:
- Preheat broiler.
- Put fish on a lightly oiled shallow (1-inch-deep) baking pan, skin sides down. Brush fish with oil and season with salt and pepper. Broil 3 inches from heat, without turning, until just cooked through, about 7 minutes.
ROASTED FISH WITH ROMESCO SALSA
Spanish romesco sauce is made by blending roasted red peppers, tomatoes, almonds, garlic, parsley and breadcrumbs into a smooth and smoky sauce. In this zippy weeknight recipe, the same ingredients are roughly diced to form a chunky and tangy salsa that's spooned over simply roasted fish. Good-quality red wine vinegar can be substituted for sherry in a pinch. The bread and almonds are added to the salsa at the last minute so they retain a bit of their crunch. Serve this dish with sautéed greens drizzled with olive oil, and couscous or rice if you want more a little more heft.
Provided by Lidey Heuck
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. In a medium bowl, toss the tomato, peppers, garlic, paprika, vinegar and 1 tablespoon olive oil; set aside.
- In a small skillet, heat 1 tablespoon olive oil over medium-high. When the oil is hot, add the torn bread and cook, tossing often, for 3 to 5 minutes, until toasted and golden brown. Transfer to a cutting board to cool, then coarsely chop the bread into pieces.
- Carefully wipe out any crumbs from the pan with a paper towel, then add a splash of olive oil. Add the almonds and toast over medium heat, tossing occasionally, for about 3 minutes, or until golden brown. Transfer to the board with the bread and set aside to cool.
- Pat the fish dry with a paper towel and place on a sheet pan or in a baking dish. Brush all over with olive oil and season generously with salt and pepper. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Add the bread, almonds and parsley to the tomato salsa and toss well. Spoon over the fish fillets, sprinkle with coarse sea salt and serve immediately.
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