Fish in Almond Sauce

Adapted from Taverna; The Best of Casual Mediterranean Cooking. This simple dish features the classic Catalan nut sauce known as picada. You may substitute cod, sea bass, flounder, or other firm white fish.

Does this recipe appeal? Click here for a printable version!

Ingredients:

• 1/2 cup Marcona Almonds (in our Specialty Cheese Dept.)
• 2 Tbsp Veleta Extra-Virgin Olive Oil
• 1 large onion, finely chopped
• 1 tsp Spanish paprika
• 1 Tbsp finely minced garlic
• 1/4 cup Panko breadcrumbs
• Pinch of saffron threads, crushed
• 8 ozs vine-ripened tomatoes, seeded and diced
• 1 cup dry white wine
• Sea salt and freshly ground pepper
• Six 6-oz halibut fillets
• 1/3 cup chopped fresh parsley

Directions:

Preheat oven to 450º F. Place almonds in a food processor fitted with the metal blade and finely grind the almonds, being careful not to over-grind to a paste. Set aside 2 tablespoons of nuts for garnish. Reserve remainder of nuts for sauce.

Warm olive oil in a skillet over medium heat. Add the onion and sauté until tender but not browned, about 10 minutes. Add the paprika, garlic, reserved almonds, breadcrumbs, and saffron and sauté 3 minutes longer. Add the tomatoes and wine and cook over medium-low heat, stirring occasionally, until thickened, 5-6 minutes. Season to taste with salt and pepper. Remove from heat.

Sprinkle the fillets with salt and pepper and place in a single layer in a baking dish. Spoon the sauce over the fish and bake in the oven until fish is opaque throughout, 10-12 minutes. Garnish with the reserved 2 tablespoons of almonds and the parsley. Serve immediately. Makes 6 servings

Per serving: 371 calories (39% calories from fat); 16g total fat; 2g saturated fat; 54mg cholesterol; 152mg sodium; 10g total carbohydrates; 40g protein