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
-
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 to 8-ounce) pieces Barramundi fillet
-
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.