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Nutrition Facts

Serving Size
Amount Per Serving
Calories0
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time
Makes
Calories

20 min.

15 min.

35 min.

4

0

Louisiana White Fish with Romesco Sauce

Romesco sauce is wonderful with fish and vegetables. Serve this dish on a bed of steamed rice or steamed veggies. 

Ingredients:

Romesco Sauce Ingredients: 1 large tomato, 1 tsp. of dried ancho chili 1/3 cup extra-virgin olive oil 2 tablespoons roasted hazelnuts, (loose skins rubbed off with a kitchen towel while warm) 2 tablespoons blanched almonds 2 large garlic cloves, sliced 1/8 teaspoon red pepper flakes 1/4 cup drained bottled pimientos, rinsed 2 tablespoons water 1 tablespoon red-wine vinegar 1/4 teaspoon salt/pepper to taste
4 boneless skinned white perch filets
1 lemon (for juicing)
Salt/pepper for taste

Instructions:

1Romesco Sauce: Put oven rack in middle position and preheat oven to 400°F. Line a small baking pan with foil. Roast tomato in pan until tender and skin peels off easily, about 20 minutes. While tomato is roasting, Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add ancho chile powder and cook until fragrant and bright red 30 seconds to 1 minute. to a heatproof bowl. Add hazelnuts to your used skillet along with almonds,garlic, and red pepper flakes and cook, stirring, until garlic is golden, 2 to 3 minutes(DO NOT BURN GARLIC). Add mixture (including oil) to chile in bowl and cool slightly. Once cooled down, peel the skin off the tomato then chop and transfer (juices and all) to a blender. Add the chile mixture, pimientos, water, vinegar, and 1/4 teaspoon salt and purée until smooth. Thin with water if sauce appears too thick and season with salt. Pour sauce into a container and put aside until fish is cooked.
2Fish Directions: Preheat oven to 350 degrees
3Pat dry your fish filets with a paper towel, add lemon juice and zest with seasoning. Let sit for 15 mins/
4Spray a deep baking dish with non-stick cooking spray and place your filets into the dish.
5Bake in oven for 15-20 minutes until fish is bright white and skin is flaky but not dry.

Cook's Tips:

Use this sauce on pork, chicken or even firm tofu.