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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.


Broiled Barramundi Fillets with Romesco Sauce

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

How It's Done

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.

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