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Grilled Red Snapper with Romesco Sauce

Grilled Red Snapper with Romesco Sauce

Servings

4
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Ingredients

Four 8 oz. red snapper fillets, seasoned with salt & pepper & brushed w/olive oil,
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

Instructions

  1. Preheat oven to 350*F.
  2. Cover a rimmed baking sheet with foil. Set aside.
  3. 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.
  4. Spread the mixture over a baking sheet and bake for 15 minutes. Remove from heat and let cool.
  5. Grill the snapper over medium high heat, 4-5 minutes a side. Remove from grill. Serve with the Romesco sauce drizzled on top.

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