Save this Bon AppetitSee original recipe on www.bonappetit.com

Halibut In Hazelnut Romesco With Potatoes

advertise
Halibut In Hazelnut Romesco With Potatoes

Ingredients

  • 1 large tomato (about 9 ounces)
  • 1/2 cup husked toasted hazelnuts (about 2 1/2 ounces)
  • 1/2 cup coarsely chopped drained piquillo peppers from jar or can
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, chopped
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon sherry wine vinegar or red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon unsalted butter
  • 4 6-ounce halibut fillets
  • 1/2 cup low-salt chicken broth
  • 12 baby yukon gold potatoes, halved, steamed until tender
  • chopped fresh parsley (optional)
advertise

Social Stats

0Rating
0-5
9Pinterest
Pins
1Facebook
Shares
Couldn't resolve host 'urls.api.twitter.com'