Preheat the oven to 450°. On a rimmed baking sheet, combine the tomatoes, onion, jalapeño, garlic, chiles, paprika and 2 tablespoons of the olive oil; season with salt and pepper and toss well. Roast for about 40 minutes, until the vegetables are caramelized.
Meanwhile, spread the hazelnuts and almonds in a pie plate and toast for about 12 minutes, until deep golden. Transfer the hazelnuts to a clean kitchen towel and rub off the skins.
In a food processor, pulse the nuts until a paste forms. Add the caramelized vegetables, 2 tablespoons of the olive oil and the sherry vinegar and pulse until the romesco is slightly chunky.
Heat a grill pan. Rub the fish with the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the fish to the pan and grill over moderate heat, turning once, until nicely charred and cooked through, 4 to 5 minutes per side. Serve with the romesco.
The romesco sauce can be refrigerated for 1 week. Bring to room temperature before serving.
Steamed green beans.
Pair this recipe with a toasty, apple-rich, full-bodied white.
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