Fish with Romesco Sauce

I am still looking for new ways to prepare fish. One thing that I like to do is to have simple seared or baked fish and a nice sauce to accompany it.  Cilantro pesto (with lots of ginger) is one of my favorites and is great for grilled tuna or chicken.  For a change, I thought I would try making a Romesco sauce, or a sauce based on roasted peppers.  This recipe sometimes has breadcrumbs to make it thicker, but since I aimed for a gluten-free version, I just left them out.  I like the sauce a lot and will use it for seafood (shrimp or fish).  Leftovers can be spooned over chicken or scrambled eggs.  I made this with halibut and served with steamed asparagus on the side, but I think tilapia or cod would work well. Note: I just made this again, and served it as a sauce for seared ahi tuna. It turned out great.

Fish with Romesco Sauce

Fish:
2-4 filets of mild flavored white fish
olive oil

Sauce:
1 cup of jarred roasted red peppers
1 ripe plum tomato, seeded and chopped
1/4 cup sliced almonds, lightly toasted
1 garlic clove
1-2 T vinegar (you can use the vinegar from the pepper jar)
3-4  T olive oil
1 t sweet paprika
salt and pepper to taste

In a blender or processor, place all of the sauce ingredients except for the olive oil.  Pulse to break the garlic and almonds down to smaller pieces.  Add the olive oil and blend until desired smoothness, I like a little texture.

In a skillet, heat olive oil over medium-high heat.  Pan fry fish until just cooked through turning once or twice.  Serve fish with Romesco sauce spooned generously over.

shared at $5 Dinners, Works for Me Wednesday, Pennywise Platter, Food Renegade, and Tempt My Tummy Tuesday