Ingredients
1/2 cup hazelnuts
2 1/2 tablespoons olive oil, divided
3/4 cup chopped onion
Salt and freshly ground black pepper
3 garlic cloves, roughly chopped
1 cup chopped jarred roastedred bell peppers
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 canned chipotle pepper, seeded and chopped
1 teaspoon sweet paprika
2 to 4 tablespoons water
Cooking spray
4 6-ounce striped bass fillets, about 1 inch thick
1 pound asparagus spears, trimmed
Shape
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