Grilled Red Snapper with Romesco Sauce
1/4 cup extra virgin olive oil,
1 slice crusty bread, torn and toasted,
1/2 cup blanched, peeled almonds, toasted,
5 cloves garlic, peeled,
15 oz. can whole tomatoes with juice,
4 oz. jar roasted red bell peppers, drained,
1 tbsp. ground smoked paprika,
2 tbsp. red wine vinegar
- Preheat oven to 350*F.
- Cover a rimmed baking sheet with foil. Set aside.
- Place the olive oil, torn bread pieces, almonds, garlic, tomatoes, bell peppers, paprika, and vinegar in to the Processor Bowl. Pulse for 20 seconds until smooth.
- Spread the mixture over a baking sheet and bake for 15 minutes. Remove from heat and let cool.
- Grill the snapper over medium high heat, 4-5 minutes a side. Remove from grill. Serve with the Romesco sauce drizzled on top.