Monkfish "A La Plancha " With Romesco Sauce

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Almond Board of California


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Romesco Sauce:

(Yields 3 cups)

2 oz. raw almonds, blanched and peeled

1 oz. hazelnuts, toasted and peeled

1 cup chopped tomatoes (fresh or canned)

1/4 cup + 1 T. extra virgin olive oil

3-4 dried Nora chiles (Spanish chiles)

2 oz. peasant style bread

4-7 garlic cloves, peeled

2 tsp. red wine vinegar

3 tsp. hot Spanish paprika

2 tsp. mild Spanish paprika

1 T. mild olive oil for frying the bread

Sea salt or kosher salt (to taste)

Monkfish: 4, 5 oz. Monkfish tailsRomesco sauce (see recipe)1 cup extra virgin olive oil1 tsp. fish fumet, chicken stock or waterKosher or sea salt (as needed)Vinegar (as needed)

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