Mahi Mahi with Romesco Sauce

Mahi Mahi with romesco sauce

Romesco sauce is such a beautiful thing. It adds a pow of flavor to anything it’s paired with and its a great sauce recipe to know. It can go with seafood, chicken, or pasta but most pair it with seafood.

It’s beautiful color comes from the roasted red pepper and that’s where a lot of the flavor comes also. We love serving this with fish for a super low-calorie and healthy dinner. It’s also easy and quick to get on the table.

Mahi Mahi with romesco sauce

I’ve come a long way in developing my palette. I find that if you’re open to trying new things over and over again, eventually you’ll like them. For example, I didn’t really like broccoli until 8 years ago. When Terri would cook it for herself I always made sure I ate at least one piece. Over time I developed a taste for it and its now my favorite vegetable.

“That’s great, Rach, but why the story?” Well, I’ve been trying to develop a taste for red peppers for years! They are so healthy. (They have more vitamin C than an orange, like, by a lot!) I’ve made progress, I at least don’t mind picking around them.

However, recently I discovered roasted red peppers!  Believe me there is a difference. They are even sweeter and more mild in texture and taste. I really like it and it’s a stepping stone toward my developing a liking to regular red peppers so I’ll take it!

Mahi Mahi with romesco sauce

This sauce is a perfect example. It’s beautiful, you’ll love it cause even I do!

Mahi Mahi with Romesco Sauce
Serves: 4
  • 1 jar roasted red peppers
  • ½ teaspoon salt, divided
  • 1½ tablespoons slivered almonds, toasted
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon sugar
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground red pepper
  • 2 garlic cloves, chopped
  • 1 (1-ounce) slice whole-wheat bread
  • 4 (6-ounce) Mahi Mahi fillets
  • Cooking spray
  • 4 lemon wedges
  1. Place bell peppers, ¼ teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth.
  2. Heat a large skillet over medium-high heat. Sprinkle ¼ teaspoon salt over fish. Coat pan with cooking spray. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness.
  3. Top with sauce; serve with lemon wedges.


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