Swordfish with Romesco Sauce

1. 1

   Preheat the oven to 450.

2. 2

   On a rimmed baking sheet, combine the tomatoes, onion, jalapeno, garlic, chiles, paprika and 2 tablespoons of the olive oil; season with salt and pepper and toss well.

3. 3

   Roast for about 40 minutes, until the vegetables are caramelized.

4. 4

   Meanwhile, spread the hazelnuts and almonds in a pie plate and toast for about 12 minutes, until deep golden.

5. 5

   Transfer the hazelnuts to a clean kitchen towel and rub off the skins.

6. 6

   In a food processor, pulse the nuts until a paste forms.

7. 7

   Add the caramelized vegetables, 2 tablespoons of the olive oil and the sherry vinegar and pulse until the romesco is slightly chunky.

8. 8

   Heat a grill pan.

9. 9

   Rub the fish with the remaining 2 tablespoons of olive oil and season with salt and pepper.

10. 10

    Add the fish to the pan and grill over moderate heat, turning once, until nicely charred and cooked through, 4 to 5 minutes per side.

11. 11

    Serve with the romesco.

* Per serving · 4 servings · Values may vary.