served on yukon gold potatos
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Wine Suggestion: Columbia Valley Nellie's Garden Dry Rose, Columbia Valley Pinot Gris, Horse Heaven Vineyard Sauvignon Blanc
2 tomatos (about 10 oz), peeled, seeded and diced
3/4 c hazelnuts, skinned and chopped
1/2 c piquillo peppers from jar, diced
4 Tbsp extra virgin olive oil, divided
2 cloves garlic, minced
2 tsp smoked paprika
1 Tbsp dry sherry
1/2 tsp salt
1/4 tsp cayenne
Juice from 1/2 lemon
1 T butter
4-5oz halibut fillets
salt and pepper to taste
3/4 c chicken stock
chopped fresh parsley 12 oz Yukon gold potatos, 1/2 inch dice and steamed
Place tomatos, hazelnuts, piquillo peppers, 2 Tbsp of the oil, garlic, smoked paprika, sherry, salt, cayenne and lemon juice in food processor; puree until smooth. Transfer romesco to mixing bowl; set aside.
Heat saute pan over medium-high heat; add remaining 2 Tbsp olive oil and butter. Fry halibut for 2 minutes on each side; transfer to a plate and set aside. Add chicken stock to the same pan and bring to a boil; whisk in romesco sauce. Reduce heat to medium-low, add Halibut. Cover pan with a lid and cook until done, about 2-4 more minutes. Serve with steamed potatoes.
