Roasted Halibut with Romesco and Olive Relish

Sauce:
1 red bell pepper
2 plum tomatoes, halved and seeded
1 1/2 tablespoons sliced almonds, toasted
3 tablespoons water
1 tablespoon sherry vinegar
1 1/2 teaspoons low-sodium soy sauce
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 garlic cloves, chopped

Relish:
1/2 cup chopped pitted kalamata olives
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons capers
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced

Halibut:
1/4 cup dry white wine
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped shallots
2 garlic cloves, minced
4 (6-ounce) halibut fillets
Cooking spray
1/2 teaspoon kosher salt
Oregano sprigs (optional)


Preheat broiler.

To prepare sauce, cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper and tomato halves, skin sides up, on a foil-lined baking sheet; flatten peppers with hand. Broil for 12 minutes or until peppers blacken. Place peppers and tomatoes in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers and tomatoes. Place peppers, tomatoes, almonds, and next 7 ingredients (through 2 chopped garlic cloves) in a food processor, and process until smooth.

Reduce oven temperature to 400°.

To prepare relish, combine olives and next 6 ingredients (through 2 minced garlic cloves) in a small bowl.

To prepare fish, combine wine and next 6 ingredients (through 2 minced garlic cloves) in a large zip-top plastic bag. Add fillets to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Remove fillets from bag; discard marinade. Place fillets on a jelly-roll pan coated with cooking spray. Sprinkle fillets with 1/2 teaspoon salt. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with romesco sauce and olive relish. Garnish with oregano sprigs, if desired.
from Cooking Light.