- 1 large tomato (about 9 ounces)
- 1/2 cup husked toasted hazelnuts (about 2 1/2 ounces)
- 1/2 cup coarsely chopped drained piquillo peppers from jar or can
- 4 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, chopped
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon Sherry wine vinegar or red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon unsalted butter
- 4 6-ounce halibut fillets
- 1/2 cup low-salt chicken broth
- 12 baby Yukon Gold potatoes, halved, steamed until tender
- Chopped fresh parsley (optional)
- Preheat broiler. Place tomato on rimmed baking sheet and broil until skin is blistered and slipping off, turning once with tongs, about 3 minutes. When cool enough to handle, peel skin off tomato, then cut in half and squeeze out seeds.
- Chop nuts in processor; add tomato, piquillo peppers, 2 tablespoons olive oil, garlic, paprika, vinegar, salt, and cayenne, then puree. Transfer romesco sauce to bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Melt butter with remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add halibut and cook until golden brown, about 2 minutes per side (fish will not be cooked through). Transfer halibut to plate.
- Add broth to same skillet and bring to boil; stir in romesco sauce. Add halibut; reduce heat to medium-low, cover, and simmer until halibut is opaque in center, about 2 minutes. Transfer halibut to plates. Place steamed potatoes alongside. Spoon romesco sauce over; sprinkle with parsley, if desired, and serve.
- Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from .