Pan-Seared Redfish with Romesco Sauce
 
Makes 4 servings
Ingredients
  • 2 red bell peppers (about 1¼ pounds)
  • ⅓ cup plus 2 tablespoons olive oil, divided
  • ⅓ cup pecan halves
  • 1 slice white bread, crust removed, cut into 1-inch pieces (about 1 cup diced)
  • ½ yellow onion, thinly sliced (about ¾ cup)
  • 2 cloves garlic, smashed
  • 1½ teaspoons kosher salt, divided
  • 2 teaspoons smoked paprika
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon sherry vinegar
  • 2 teaspoons Creole seasoning
  • 4 (6-ounce) skinless redfish fillets
  • 1 tablespoon chopped fresh parsley
  • Lemon wedges, to serve
Instructions
  1. Position oven rack to highest level. Preheat oven to broil. Line a baking sheet with foil.
  2. Cut bell peppers in half lengthwise, discarding stems, seeds, and membranes. Place bell pepper halves, skin side up, on prepared pan.
  3. Broil until skin is blackened, about 5 minutes. (Watch peppers carefully during cooking time.) Transfer to a bowl, and cover with plastic wrap; let stand for about 10 minutes. Peel charred skin off bell pepper halves; coarsely chop bell peppers. Transfer to the bowl of a food processor.
  4. In a medium skillet, heat ⅓ cup oil over medium heat. Add pecans and bread; cook, stirring frequently, until golden, about 2 minutes. Remove from heat. Using a slotted spoon, transfer mixture to work bowl of food processor, reserving oil in skillet.
  5. Add onion, garlic, and 1 teaspoon salt to skillet. Cook, stirring occasionally, until lightly golden, about 5 minutes. Add paprika and crushed red pepper, and cook for 30 seconds. Remove from heat, and immediately add mixture to bowl of food processor, scraping all oil and spices from bottom of skillet.
  6. Add vinegar and remaining ½ teaspoon salt to food processor. Process on high for 1 minute. Transfer to a jar. Let cool completely. Cover and refrigerate for up to 1 week.
  7. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat.
  8. Sprinkle Creole seasoning on both sides of redfish. Add to skillet, and cook until fish flakes easily with a fork and an instant-read thermometer inserted in thickest portion registers 145˚, about 3 minutes per side. Transfer to a serving platter. Top with romesco sauce and parsley. Serve with lemon wedges and any additional romesco sauce on the side.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pan-seared-redfish-with-romesco-sauce/