Halibut and Zucchini with Romesco Sauce
Spanish romesco sauce will keep for about 1 week in the refrigerator, so make a double batch to store. Serve it with grilled seafood, toss it with boiled new potatoes, or use as a sandwich spread or a dip for vegetables or crackers. If you cannot find smoked Spanish paprika, usually labeled pimentón de La Vera, sweet paprika may be substituted.
- 1/2 cup sliced almonds
- 1 garlic clove
- 1 jar (12 oz.) roasted red bell pepper strips, drained (about 1 cup)
- 2 tsp. sherry vinegar
- 1 tsp. paprika, preferably smoked Spanish
- 3 Tbs. olive oil, plus more for brushing
- Salt and freshly ground pepper, to taste
- 4 halibut fillets, each about 6 oz.
- 4 zucchini, trimmed and halved lengthwise
Prepare the grill
Prepare a gas or charcoal grill for direct grilling over high heat. If using a gas grill, turn one burner on low and the other burner(s) on high. If using a charcoal grill, spread the coals into a slope.
Make the romesco sauce
Preheat a small, dry fry pan over medium heat. Add the almonds and toast, stirring almost constantly, until fragrant and golden, about 2 minutes. Pour onto a small plate.
In a food processor, chop the garlic finely. Add the roasted peppers, almonds, vinegar and paprika and process until chopped. With the machine running, pour in the 3 Tbs. oil and process to form a coarse sauce. Season with salt and pepper. Set the sauce aside at room temperature.
Grill the halibut and zucchini
Pat the halibut fillets dry with paper towels. Lightly brush the fillets and zucchini on both sides with oil, then season with salt and pepper. Lightly oil the grill rack. Place the halibut on the cooler area of the rack and the zucchini on the hotter area, and cover the grill. Cook the halibut and zucchini, turning once, until the halibut looks opaque when pierced with the tip of a sharp knife and the zucchini is tender, about 10 minutes. (If the zucchini is done before the halibut, move it to the coolest area of the grill.)
Using a sharp knife, cut the grilled zucchini into diagonal chunks. Divide the zucchini and halibut among individual plates and serve immediately with the romesco sauce. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).