A traditional Spanish romesco sauce calls for almonds, but in this recipe hazelnuts spruce up simple halibut fillets. The sauce freezes well and also partners with chicken, steak, or pasta. For a more budget-friendly dish, substitute tilapia. You can also swap roasted red peppers for the piquillos and use whatever nuts you happen to have in the pantry.

　　

Ingredients

Makes 4 servings

　　1 large tomato

　　1/2 cup husked toasted hazelnuts (about 2 1/2 ounces)

　　1/2 cup coarsely chopped drained piquillo chiles from jar or can

　　4 tablespoons extra-virgin olive oil

　　2 garlic cloves, chopped

　　1 1/2 teaspoons smoked paprika (see Note)

　　1 teaspoon Sherry vinegar or red-wine vinegar

　　1/2 teaspoon salt

　　1/4 teaspoon cayenne

　　1 tablespoon unsalted butter

　　4 (6-ounce) halibut fillets

　　1/2 cup low-sodium chicken broth

　　12 small Yukon Gold potatoes, halved, steamed until tender

　　Chopped fresh parsley, for serving

　　

Step 1

Preheat the broiler. Place the tomato on a rimmed baking sheet and broil until the skin is blistered and slipping off, turning once with tongs, about 3 minutes. When cool enough to handle, peel the tomato, then cut in half and squeeze out the seeds.

　　

Step 2

Chop the nuts in a food processor; add the tomato, chiles, 2 tablespoons olive oil, the garlic, paprika, vinegar, salt, and cayenne, then purée. Transfer the romesco sauce to a bowl.

　　

Step 3

Melt the butter with the remaining 2 tablespoons oil in a heavy large skillet over medium-high heat. Add the halibut and cook until golden brown, about 2 minutes per side (fish will not be cooked through). Transfer the halibut to a plate.

　　

Step 4

Add the broth to the same skillet and bring to a boil; stir in the romesco sauce. Add the halibut. Reduce the heat to medium-low, cover, and simmer until the halibut is opaque in center, about 2 minutes. Transfer the halibut to plates. Place the steamed potatoes alongside and spoon romesco sauce over. Sprinkle with parsley, if desired, and serve.

　　

COOK’S NOTE

Step 5

The SMOKED PAPRIKA is sometimes labeled pimentón dulce or pimentón de la vera dulce. It is available at some supermarkets and at specialty food stores.

　　

DO AHEAD

Step 6

The ROMESCO SAUCE can be made 1 day ahead. Cover and refrigerate.

　　The Epicurious Cookbook