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Recipe
Sea Bass with Garbanzo Beans & Romesco Recipe
Spanish
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| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 6 servings | |
| Calories 583 | |
| Calories from Fat 171 | 29% |
| Total Fat 19.54g | 24% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 854mg | 36% |
| Potassium 1000mg | 29% |
| Total Carbs 60.76g | 16% |
| Dietary Fiber 11.9g | 40% |
| Sugars 2.14g | 1% |
| Protein 41.39g | 66% |
Ingredients Convert Measures
- 6 cups Cooked Garbanzo Beans, drained & rinsed
- 1 ½ cup Extra Virgin Olive Oil, preferably Spanish or Moroccan
- 2 lb Sea Bass Filet, cut into 6 equal pieces
- 1 recipe Romesco Sauce (see below)
- Romesco Sauce:
- 2 ea Piquillo Peppers
- 1/3 cup Olive Oil
- ½ tsp Chile Flakes
- 8 cloves Garlic
- 1 slice Bread
- 18 Almonds, toasted
- 12 Hazelnuts, toasted
- 1 lb Tomato, charred
- ½ tsp Sweet Smokey Paprika
- 2 Tbls Sherry Vinegar
- Salt to taste
Directions
- Place the garbanzo beans into a non-reactive pot with the olive oil & cook slowly over a low heat. Once the beans come up to a simmer, cook for 15 minutes more.
- Lightly oil the Sea Bass filets & season them with salt & pepper. Cook on a hot grill until just cooked through.
- Distribute the beans equally among 6 bowls & place the filets on top. Spoon the Romesco on top of the fish. Serve immediately.
- Romesco Sauce:
- Fry the peppers & chile flakes in 2 Tbls of olive oil until blistery. Remove them then fry 4 cloves of garlic until light brown. Add the bread & fry until crispy. Remove and set aside.
- Crush the remaining 4 cloves of garlic in a mortar, add the fried garlic, peppers, chile, bread, & nuts. This can be done in a blender but the consistency is better in a mortar.
- Peel and seed the tomato. Chop it and mix it with the other crushed ingredients. Slowly incorporate the remaining vinegar & oil. Adjust the seasoning with salt.
