Broiled Grouper Fillets with Romesco Sauce

Broiled Grouper Fillets with Romesco Sauce

Info

Rating
Calories
421.0
Protein
37.0
Sodium
422.0
Fat
27.0

Description

With boiled potatoes and grilled vegetables, you have an easy dinner. Lemon sole or red snapper could be substituted for grouper. The sauce—our take on a Spanish classic—can also be used as a dip for vegetables or to spread on grilled bread.

Ingredients

1/3 cup whole blanched almonds, toasted
1 slice firm white sandwich bread, crust discarded and bread torn into pieces
2 large garlic cloves
1/2 teaspoon dried hot red pepper flakes
1/2 cup coarsely chopped drained bottled roasted red peppers
2 tablespoons red-wine vinegar
1/2 teaspoon salt, or to taste
1/4 cup extra-virgin olive oil
4 (6-ounce) pieces grouper fillet
1 to 2 tablespoons olive oil

Directions

  1. 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.
  2. Preheat broiler.
  3. 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.

Tags

    Fish Garlic Broil Vinegar Almond Bell Pepper Gourmet
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