Striped Bass with Hazelnut Romesco Sauce
Flake this lean fish with nuts for a sweeter, richer flavor.
- 1/2 cup hazelnuts
- 2 1/2 tablespoons olive oil, divided
- 3/4 cup chopped onion
- 3 garlic cloves, roughly chopped
- 1 cup chopped jarred roasted red bell peppers
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 canned chipotle pepper, seeded and chopped
- 1 teaspoon sweet paprika
- 2 - 4 tablespoons water
- 4 6 ounces striped bass fillets, about 1 inch thick
- 1 pound asparagus spears, trimmed
- Cooking spray
- Freshly ground black pepper
- Preheat oven to 300 degrees F. Spread hazelnuts on a baking sheet and roast 8 minutes or until lightly browned, shaking halfway through. Wrap nuts in a dish towel and rub until most of the papery skins have come off. Transfer nuts to a food processor. Raise oven temperature to 450 degrees F.
- Heat 1 tablespoon oil in a skillet over medium. Add onion, season with salt and pepper, and cook until lightly browned. Add garlic and cook until golden. Add peppers, tomato paste, and vinegar; stir for about 2 minutes or until vegetables are coated with tomato paste and vinegar has nearly evaporated; add to food processor.
- Add chipotle and paprika, and process until a thick, spreadable sauce forms. Add 2 tablespoons of the water and process to thin slightly. Taste; season with salt and pepper if desired. For a thinner consistency, add remaining water.
- Arrange fish and asparagus separately on 2 baking sheets coated with cooking spray. Drizzle with remaining oil and season with salt and pepper.
- Roast for 8 to 10 minutes or until fish is opaque in the center and asparagus is tender.
- Divide asparagus spears and fish fillets among 4 plates; spread 1/4 cup sauce over each fillet and serve.
- Nutritional information includes 1/8 teaspoon of added salt per serving.
Per serving: 405 kcal cal., 23 g fat (3 g sat. fat), 423 mg sodium, 6 g fiber, 7 g sugar, 36 g pro., 90 mg calcium, 5 mg iron. Percent Daily Values are based on a 2,000 calorie diet