Rating: 4.5 stars
2 Ratings
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  • 4 star values: 1
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Chef Jonathan Waxman of NYC’s Jams makes his rich, nutty romesco sauce with roasted vegetables, two kinds of nuts and Calabrian chiles. Plus:  F&W's Ultimate Guide to Fish and Seafood 

January 2016


Credit: © Con Poulos

Recipe Summary test

40 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Make Ahead

The romesco sauce can be refrigerated for 1 week. Bring to room temperature before serving.

Serve With

Steamed green beans.

Suggested Pairing

Pair this recipe with a toasty, apple-rich, full-bodied white.