Menu

Spicy Smoked Paprika Romesco Over Grilled Trout

  • Details
  • Related Items

My first taste of romesco was not, sadly, in Catalonia. I first encountered this crimson sauce in Walla Walla, Washington at a going away party for a dear foodie friend. I prepped ribs, halibut, and vegetables while my compatriot raced around the kitchen preparing “the sauce”. He toasted almonds, blistered heirloom tomatoes, roasted peppers and garlic, and (after several stops in the Cuisinart) it came out like ruby velvet. We served it with the halibut, where the rich sauce found its perfect match in the clean taste of the firm white fish. That meal was my inspiration for this recipe.


I grew up in northeast Wisconsin, deep in the Northwoods, on the banks of the Wolf River. The rushing water was my lullaby as an infant, my playground as a child, and when I found my love for food the river continued to provide. Smallmouth bass hid out in the deep holes at the bottoms of rapids. I pulled gallons of crayfish out of the water with a pair of diving goggles and my bare hands. My favorite, though, was the trout. It’s delicious, simple to prepare, and environmentally sustainable.

You can pick up Idaho-farmed rainbow trout at many grocery stores for $5-$6/lb and they only take a few minutes to prepare. We grilled ours and served it with our very own romesco. We bumped up the sauce’s heat by adding some Pimenton Picante, spicy Spanish smoked paprika, while reducing the prep time by using jarred peppers and canned tomatoes. You wind up with a dish that’s impressive enough for date night and simple enough for any week night.

Spicy Smoked Paprika Romesco Over Grilled Trout

Spicy Smoked Paprika Romesco Over Grilled Trout

Ingredients

  • 6 oz. roasted Marcona almonds
  • 4 cloves fresh garlic
  • 14.5 oz. can fire-roasted tomatoes
  • 12 oz. jar roasted red peppers
  • 3 tablespoons red wine vinegar (or sherry vinegar)
  • 1-1/2 tablespoons pimenton picante
  • 7 Tbl. extra virgin olive oil
  • 1/4 teaspoon lemon crystal
  • Maldon smoked flake sea salt, to taste

Instructions

  1. Put almonds in a food processor and process for about 2 minutes.
  2. Add tomatoes and roasted peppers and process for another 2 minutes.
  3. Then add vinegar, salt, pimenton, olive oil, and lemon, processing until smooth.
  4. Taste and adjust salt and vinegar if needed.
  5. Serve immediately or refrigerate in a covered container.
https://www.silkroaddiary.com/spicy-smoked-paprika-romesco-over-grilled-trout/


It even gets Delilah’s paw of approval!


 Leave a Comment

Leave a Comment

Your email address will not be published. Required fields are marked *

Chicken Fried Chicken

Chicken Fried Chicken

I’ve been known to drive over an hour for chicken fried steak- it’s a weakness- and this chicken fried chicken would be equally worth the trip. Fortunately, it’s an easy home-made comfort food meal so …

Hahn Family Sweet Treats

In any house, no Thanksgiving dinner would be complete without the desserts. Pumpkin pie is par for the course, but few folks stop there. Every family has their own unique preferences, and this collection of …

Fresh Herb Falafel

When we sat down to begin planning for next month’s World Spice Cookbook Club, this recipe immediately jumped off the page as one we had to try.  Truly well executed falafel is a revelation to …

Watermelon Salad Emerald City Seasoning

Northwest Watermelon Salad

Sweet, savory and salt combine perfectly in this refreshing summer salad with Emerald City Seasoning. Our signature spice blend allows the flavors of the food to shine through with just a subtle seasoning. This is …

biscotti

Holiday Pepper Biscotti

These biscotti were the clear favorite from our holiday baking sessions this year. Boasting festive pops of cranberry and pistachio, these little gems get an extra dose of pizzazz from our Holiday Pepper Blend in the …