Hazelnuts stand in for almonds in this tasty version of the classic Spanish sauce romesco.
Ingredients
1 large tomato (about 9 ounces)
1/2 cup husked toasted 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)
Directions
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.
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: Can be made 1 day ahead. Cover and refrigerate.
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.
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.
Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
