1 Large Tomato
½ C Toasted Hazelnuts
½ C Piquillo Peppers, Coarsely Chopped
4 Tbsp Olive Oil, Divided
2 Garlic Cloves,  Minced
1 ½ Tsp Smoked Paprika
1 Tsp Sherry Vinegar
½ Tsp Salt
¼ Tsp Cayenne Pepper
1 Tbsp Butter
(4) 6-8 Oz Halibut Filets
½ C Chicken Broth


1.      Preheat Broiler And Broil Tomatoes Until Skin Blisters. Turn Once Then Remove. When Cool, Peel And Seed Tomato.

2.      Chop Nuts In Food Processor. Add Tomato, Piquillo Peppers, 2 Tbsp Olive Oil, Garlic, Paprika, Vinegar, Salt & Cayenne Then Puree Until Smooth. (Can Be Done A Day In Advance).

3.      Melt Butter With Remaining 2 Tbsp Olive Oil In Large Skillet Over Med-High Heat. Add Halibut And Cook Until Brown On Both Sides. Transfer Fish To Plate.

4.      Deglaze Pan With Chicken Stock And Bring To Boil.

5.      Add Romesco Sauce And Heat Then Add Halibut. Reduce Heat To Med-Low And Simmer Until Halibut Is Opaque At Center, About 2-4 Minutes.

6.      Transfer Halibut To Plates And Spoon Sauce Over Fish. Garnish With Chopped Parsley.



4960 Bethesda Ave,
Bethesda, MD. 20814
Tel: 301-841-8151

Store Hours»
M-F 10am-8pm
Sat 9am-7pm
Sun 10am-6pm

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Pescadeli Catering