Halibut In Hazelnut Romesco With Potatoes Recipe

Name: Halibut In Hazelnut Romesco With Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large tomato (about 9 ounces); 1/2 cup husked; hazelnuts (about 2 1/2 ounces); 1/2 cup coarsely chopped drained piquillo peppers from jar or can; 4 tablespoons extra-virgin olive oil, divided; 2 garlic cloves, chopped; 1 1/2 teaspoons smoked paprika*; 1 teaspoon Sherry wine vinegar or red wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon cayenne pepper; 1 tablespoon unsalted butter; 4 6-ounce halibut fillets; 1/2 cup low-salt chicken broth; 12 baby Yukon Gold potatoes, halved, steamed until tender; Chopped fresh parsley (optional)

Servings: persons

1 large tomato (about 9 ounces)
1/2 cup husked
hazelnuts (about 2 1/2 ounces)
1/2 cup coarsely chopped drained piquillo peppers from jar or can
4 tablespoons extra-virgin olive oil, divided
2 garlic cloves, chopped
1 1/2 teaspoons smoked paprika*
1 teaspoon Sherry wine vinegar or red wine vinegar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon unsalted butter
4 6-ounce halibut fillets
1/2 cup low-salt chicken broth
12 baby Yukon Gold potatoes, halved, steamed until tender
Chopped fresh parsley (optional)

1
Preheat broiler. Place tomato on rimmed baking sheet and broil until skin is blistered and slipping off, turning once with tongs, about 3 minutes. When cool enough to handle, peel skin off tomato, then cut in half and squeeze out seeds.
2
Chop nuts in processor; add tomato, piquillo peppers, 2 tablespoons olive oil, garlic, paprika, vinegar, salt, and cayenne, then puree. Transfer romesco sauce to bowl. DO AHEAD:
3
Melt butter with remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add halibut and cook until golden brown, about 2 minutes per side (fish will not be cooked through). Transfer halibut to plate.
4
Add broth to same skillet and bring to boil; stir in romesco sauce. Add halibut; reduce heat to medium-low, cover, and simmer until halibut is opaque in center, about 2 minutes. Transfer halibut to plates. Place steamed potatoes alongside. Spoon romesco sauce over; sprinkle with parsley, if desired, and serve.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large tomato (about 9 ounces), 1/2 cup husked, hazelnuts (about 2 1/2 ounces), 1/2 cup coarsely chopped drained piquillo peppers from jar or can, and more.

Yes, Halibut In Hazelnut Romesco With Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Halibut In Hazelnut Romesco With Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions