Serves 4 Difficulty
1 tomato, blanched, peeled and seeded 1/2 cup toasted, blanched almond slivers 1/2 cup canned piquillo peppers,drained and chopped* 4 Tablespoons olive oil 2 garlic cloves, chopped 1-1/2 teaspoon smoked paprika 1 teaspoon wine vinegar 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 Tablespoon unsalted butter 4 halibut fillets 1/2 cup gf chicken broth (or more if needed) 1/4 cup chopped fresh Italian parsley
Add nuts, tomato, piquillo peppers, 2 Tablespoons olive oil, garlic, paprika, vinegar, salt and cayenne to a food processor and puree. Add butter and remaining olive oil to a large heavy skillet over medium-high heat. When butter has melted, add halibut and cook until browned, about 2 minutes per side. Transfer to a plate. Add broth to skillet and bring to a boil. Add contents of food processor to skillet and stir to blend. Add halibut back to skillet, reduce heat to low; cover and cook for about 2 minutes. To serve, place halibut on plates and spoon sauce over fish. Sprinkle with parsely.
To blanch tomatoes, cut a shallow X with a knife on the bottom of a tomato and place in a boiling pot of water. Boil for 1 minute or until the skin at the X starts to peel. Remove from the boiling water and place immediately into a bowl of ice water. When tomato is removed, the skin will peel away easily. *Piquillo peppers can be found in gourmet specialty stores and some grocery stores.