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This recipe for LEMON PEPPER HALIBUT WITH WARM ROMESCO SAUCE, by , is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 slices halibut fillet (or sea bass), 1 and 1/2 inches wide
1 or 2 fresh lemons
2 teaspoons Olive Oil
freshly ground black pepper

Romesco sauce:

2 medium red bell peppers, halved, seeds and membranes removed
1 large tomato, halved
3 tablespoons toasted slivered almonds
1 tablespoon Olive Oil
1 tablespoon Red Wine Vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves

Rinse and dry fish and place in a baking pan. Squeeze lemons directly onto fish. Drizzle with olive oil and sprinkle generously with pepper. Turn the fish pieces over and let marinate in liquid for about 10 minutes.

Preheat oven to 375 .

Turn fish right side up and bake for 15 minutes. Remove from oven.

Prepare the Romesco Sauce:

Turn oven temperature to broil. Line a baking sheet and spray with non-stick cooking spray.

Place peppers and tomatoes, skin side up, on prepared baking sheet and broil for 8-10 minutes until a bit blackened. Turn oven off. Let vegetables sit in the oven for five additional minutes. This will make peeling them much easier. Remove from oven and peel.

Place peeled peppers and tomatoes in the bowl of a food processor fitted with the steel blade. Add almonds, olive oil, red wine vinegar, salt, pepper, and garlic.

Process until smooth. Top fish with sauce. Serve immediately.




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