pan-seared bluefish with bernie’s romesco sauce

the romesco sauce would be great over grilled or broiled bluefish, swordfish or any full-flavored fish as well.

serves 2 

• 1 lb. bluefish fillet
• drake’s batter mix or seasoned flour
• salt & pepper
• 2 t olive oil

heat oven to 375º

dust fillet in drake’s and season with salt & pepper. heat an ovenproof, heavy pan or skillet over med-high, when hot add olive oil. when oil is hot add fish skin side up, sear for 2-4 min. or until fillet is browned. flip fillet and place pan in pre-heated oven for 5-8 min., or until opaque in the center. top with hot or room temp romesco sauce

romesco sauce

• 4 ripe medium tomatoes
• 1 head garlic + 1 clove
• 8 t extra virgin olive oil
• 1/4 c almonds
• 1/4 c macadamia nuts
• 1 poblano pepper
• 1 t kosher salt
• 2-3 t red wine vinegar
• bread to thicken

heat oven to 375° and roast tomatoes and the entire head of garlic (drizzled with 1 t of the olive oil) for approximately 90 minutes, then remove from oven to cool. (roast the poblano too, but you may need to take it out of the oven sooner than the tomatoes & garlic.) peel and core the poblano and set aside.

heat 1 t of the olive oil in a pan and toast the nuts until golden brown, then set aside to cool.

place roasted tomatoes, garlic, the clove of fresh (unroasted) garlic, nuts, poblano, salt and remaining olive oil in a food processor and pulse until smooth. add vinegar and pulse a few more times. add some bread until slightly thick. taste for seasoning.