Broiled Grouper Fillets with Romesco Sauce

• 1/3 cup whole blanched almonds, toasted
• 1 slice firm white sandwich bread, crust discarded and bread torn into pieces
• 2 large garlic cloves
• 1/2 teaspoon dried hot red pepper flakes
• 1/2 cup coarsely chopped drained bottled roasted red peppers
• 2 tablespoons red-wine vinegar
• 1/2 teaspoon salt, or to taste
• 1/4 cup extra-virgin olive oil
• 4 (6-ounce) pieces grouper fillet
• 1 to 2 tablespoons olive oil

1. Finely grind almonds, bread, garlic, and red pepper flakes in a food processor.
2. Add roasted peppers, vinegar, and salt, then puree, adding oil in a slow stream.
3. Season with black pepper.
4. Preheat broiler.
5. Put fish on a lightly oiled shallow (1-inch-deep) baking pan, skin sides down.
6. Brush fish with oil and season with salt and pepper.
7. Broil 3 inches from heat, without turning, until just cooked through, about 7 minutes.

whole blanched almonds, bread, garlic, red peppers, redwine vinegar, salt, extravirgin olive oil, grouper fillet, olive oil

Taken from www.epicurious.com/recipes/food/views/broiled-grouper-fillets-with-romesco-sauce-103556 (may not work)