Active Time

　　30 min

　　Total Time

　　30 min

　　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

Makes 4 servings

　　

For romesco sauce

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

　　

Make sauce:

Step 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.

　　

Make fish:

Step 2

Preheat broiler.

　　

Step 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.