With boiled potatoes and grilled vegetables, you have an easy dinner. Lemon sole or red snapper could be substituted for grouper. The sauce—our take on a Spanish classic—can also be used as a dip for vegetables or to spread on grilled bread.
Recipe information
Total Time
30 min
Yield
Makes 4 servings
Ingredients
For romesco sauce
1
/3 cup whole blanched almonds, toasted
1
slice firm white sandwich bread, crust discarded and bread torn into pieces
2
large garlic cloves
1
/2 teaspoon dried hot red pepper flakes
1
/2 cup coarsely chopped drained bottled roasted red peppers
2
tablespoons red-wine vinegar
1
/2 teaspoon salt, or to taste
1
/4 cup extra-virgin olive oil
4
(6-ounce) pieces grouper fillet
1 to 2
tablespoons olive oil
Need to make a substitution?
Preparation
Make sauce:
Step 1
Finely grind almonds, bread, garlic, and red pepper flakes in a food processor. Add roasted peppers, vinegar, and salt, then purée, adding oil in a slow stream. Season with black pepper.
Make fish:
Step 2
Preheat broiler.
Step 3
Put fish on a lightly oiled shallow (1-inch-deep) baking pan, skin sides down. Brush fish with oil and season with salt and pepper. Broil 3 inches from heat, without turning, until just cooked through, about 7 minutes.