Broiled Barramundi Fillets with Romesco Sauce
Serves 4
Mix meaty barramundi with spicy chorizo and bright tangy romesco and you’ve got a party in a bite. This vibrant and mouthwatering appetizer is perfect for the holidays.
Ingredients
How It's Done
For Romesco sauce
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1/3 cup whole blanched almonds, toasted
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1 slice firm white sandwich bread, crust discarded and bread torn into pieces
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2 large garlic cloves
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1/2 teaspoon dried hot red pepper flakes
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1/2 cup coarsely chopped drained bottled roasted red peppers
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2 tablespoons red-wine vinegar
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1/2 teaspoon salt, or to taste
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1/4 cup extra-virgin olive oil
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4 (6 to 8-ounce) pieces Barramundi fillet
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1 to 2 tablespoons olive oil
Finely grind almonds, bread, garlic, and red pepper flakes in a food processor.
Add roasted peppers, vinegar, and salt, then puree, adding oil in a slow stream.
Season with black pepper.