Sevilla
Arnold Iger
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La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Grilled Halibut in a Spanish Marinade
with Hazelnut Romesco Sauce

"A good cook is like a sorceress who dispenses happiness."
- Elsa Schiaparelli

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Grenada
Arnold Iger
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Friday, November 10, 2006

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Grilled Halibut in a Spanish Marinade
with Hazelnut Romesco Sauce
Joyce Goldstein, Square One, San Francisco, CA
America’s Best Chefs
1995, Food & Wine Books, American Express Publishing

Out of Print, Used & Rare

“Paprika-marinated halibut served with nutty, piquant romesco sauce is a delicious and colorful combination from the sunny Mediterranean. The preparation is easy and the results exceptional. Chef Goldstein likes to serve the halibut with roasted vegetables – potatoes, asparagus and beets. For a fine do-ahead summertime dish, serve the fish at room temperature”

Chef’s Wine Suggestion:  Try one of the newer-style alvariño wines from Galicia
in Spain to match the Mediterranean flavors of this dish. The fresh, crisp taste of
an ugni blanc from the Côtes de Gascogne in France would also work well.

Serves 6

1/4 cup lemon juice
3 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons paprika
1 1/2 tablespoons ground cumin
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
2 pounds skinless halibut fillet, about 3/4 inch thick, cut into 6 pieces
6 lemon wedges
6 parsley sprigs
Hazelnut Romesco Sauce (recipe follows)

1.  In a small glass or stainless-steel bowl, combine the lemon juice, oil, garlic, paprika, cumin, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Put the fish in a 9-by-13-inch glass or stainless-steel baking dish and rub the fillets on both sides with the marinade. Cover and marinate in the refrigerator for 4 to 8 hours.
2.  Light the grill or heat the broiler. Sprinkle the fish with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill or broil the fillets for 3 minutes. Turn and cook until just done, about 3 minutes longer. Serve the fish garnished with the lemon and parsley. Pass the sauce separately.

Hazelnut Romesco Sauce

"This spicy Spanish sauce, which is mayonnaise-like in thickness, is traditionally served with fish, shellfish, vegetables and lamb. It’s usually made with almonds, which you can substitute for the hazelnuts here.”

Makes 2 cups

2 dried ancho chiles
1 cup hazelnuts
2 red bell peppers
4 cloves garlic, minced
1/4 cup red-wine vinegar
2 tablespoons tomato paste
4 teaspoons paprika
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 cup olive oil

1. Put the chiles in a small bowl and pour enough boiling water over them to cover. Let soak until softened, about 20 minutes. Drain, stem and seed
the chiles.
2. Heat the oven to 350 degrees [F]. Put the hazelnuts on a baking sheet and toast in the oven until the skins crack and loosen and the nuts are golden brown, about 15 minutes. Wrap the hot hazelnuts in a kitchen towel and firmly rub them together to loosen most of the skins. Discard the skins.
Let the nuts cool.
3.  Roast the bell peppers over an open blame or broil, turning with tongs until charred all over, about 10 minutes. When the peppers are cool enough to handle, pull off the skin. Remove the stems, seeds and ribs. Cut the peppers into pieces.
4.  In a blender or food processor, pulverize the hazelnuts. Add the chiles, bell peppers, garlic, vinegar, tomato paste, paprika, cayenne and salt and purée until smooth. With the machine on, add the oil, in a thin stream.