INGREDIENTS:Romesco Sauce (3 cups): ½ cup extra virgin olive oil ¼ cup peanuts, roasted/salted 1 white bread slice, torn into 2 inch pieces 2 Roma (plum) tomatoes 3 red bell peppers 2 slices yellow onion, medium, ½ inch thick 2 garlic cloves, fresh, peeled 1 ½ cups cilantro, chopped ¼ cup sherry vinegar ¼ tsp. cayenne pepper to taste, kosher salt to taste, black pepper, freshly groundSwordfish: 6 swordfish steaks, 6 oz. each 2 Tbsp. peanut oil ¼ cup lemon juice, fresh squeezed to taste, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.