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Fish and romesco with grilled scallions
By
Aidan Galligan
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SERVES
2
TO
4
30 Mins
Ingredients
1 large roasted red bell pepper from a jar
1 garlic clove, smashed
1/2 cup slivered almonds, toasted
1/4 cup tomato purée
2 tablespoons chopped flat-leaf parsley
2 tablespoons Sherry vinegar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
FISH
3 pieces fish
Olive oil
Salt and pepper
GRILLED SCALLIONS
2 bunches scallions
1 tablespoon olive oil
Salt and pepper
Directions
ROMANESCO
Pulse first 8 ingredients in a mortar and pestle until very finely chopped, add oil and taste for seasoning.
FISH
Season the fish and rub with olive oil. Grill until cooked through.
GRILLED SCALLIONS
Season the scallions with olive oil and salt and pepper.
Grill until nicely charred.
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