Sea Bass with Garbanzo Beans & Romesco Recipe

• 6 cups Cooked Garbanzo Beans, drained & rinsed
• 1 A 1/2 cup Extra Virgin Olive Oil, preferably Spanish or Moroccan
• 2 lb Sea Bass Filet, cut into 6 equal pieces
• 1 recipe Romesco Sauce (see below)
• Romesco Sauce:
• 2 ea Piquillo Peppers
• 1/3 cup Olive Oil
• A 1/2 tsp Chile Flakes
• 8 cloves Garlic
• 1 slice Bread
• 18 Almonds, toasted
• 12 Hazelnuts, toasted
• 1 lb Tomato, charred
• A 1/2 tsp Sweet Smokey Paprika
• 2 Tbls Sherry Vinegar
• Salt to taste

1. Place the garbanzo beans into a non-reactive pot with the olive oil & cook slowly over a low heat.
2. Once the beans come up to a simmer, cook for 15 minutes more.
3. Lightly oil the Sea Bass filets & season them with salt & pepper.
4. Cook on a hot grill until just cooked through.
5. Distribute the beans equally among 6 bowls & place the filets on top.
6. Spoon the Romesco on top of the fish.
7. Serve immediately.
8. Romesco Sauce:
9. Fry the peppers & chile flakes in 2 Tbls of olive oil until blistery.
10. Remove them then fry 4 cloves of garlic until light brown.
11. Add the bread & fry until crispy.
12. Remove and set aside.
13. Crush the remaining 4 cloves of garlic in a mortar, add the fried garlic, peppers, chile, bread, & nuts.
14. This can be done in a blender but the consistency is better in a mortar.
15. Peel and seed the tomato.
16. Chop it and mix it with the other crushed ingredients.
17. Slowly incorporate the remaining vinegar & oil.
18. Adjust the seasoning with salt.

garbanzo beans, olive oil, filet, romesco sauce, peppers, olive oil, chile flakes, garlic, bread, hazelnuts, tomato, sweet smokey paprika, sherry vinegar, salt

Taken from cookeatshare.com/recipes/sea-bass-with-garbanzo-beans-romesco-4433 (may not work)