Halibut In Hazelnut Romesco With Potatoes

• 1 large tomato (about 9 ounces)
• 1/2 cup husked
• 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)

1. 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.
2. 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:
3. 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.
4. 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.

tomato, hazelnuts, piquillo peppers, extravirgin olive oil, garlic, paprika, sherry wine vinegar, salt, cayenne pepper, unsalted butter, lowsalt chicken broth, potatoes, fresh parsley

Taken from www.epicurious.com/recipes/food/views/halibut-in-hazelnut-romesco-with-potatoes-350095 (may not work)