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Grilled Halibut in a Spanish Marinade
with Hazelnut Romesco Sauce



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La Belle Cuisine


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


“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 [or almonds]
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.

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Poppy-Seed-Coated Halibut with Potatoes,
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