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Ingredients

• Sauce:
• 1 red bell pepper
• 2 plum tomatoes, halved and seeded
• 1 1/2 tablespoons sliced almonds, toasted
• 3 tablespoons water
• 1 tablespoon sherry vinegar
• 1 1/2 teaspoons low-sodium soy sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, chopped
• Relish:
• 1/2 cup chopped pitted kalamata olives
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 tablespoons capers
• 1 tablespoon balsamic vinegar
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• Halibut:
• 1/4 cup dry white wine
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped shallots
• 2 garlic cloves, minced
• 4 (6-ounce) halibut fillets
• Cooking spray
• 1/2 teaspoon kosher salt
• Oregano sprigs (optional)

Description

Make The Romesco Sauce And Relish A Day Ahead; Refrigerate Separately In Airtight Containers. Serve With Sautéed Spinach Or Chard And Roasted New Potatoes Or Jasmine Rice. The Sauce Is Also Good With Grilled Chicken, And You Can Serve The Relish On Toast

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