Updated: Dec 13, 2020
2 medium bell peppers
1 dried ancho pepper stemmed and seeded
1/2 tsp salt
1 1/2 tbsp slivered almonds toasted
1 tbsp hazelnut oil or olive oil
1 tbsp red wine vinegar
1/4 tsp freshly ground black pepper
1/8 tsp ground red pepper
2 garlic cloves chopped
1 slice whole wheat bread
4 halibut fillets 6 ounce
4 lemon wedges
Cut bell pepper in half; discard seeds and membrane.
Place bell peppers, skin side up, on a baking sheet; flatten.
Broil 10 minutes or until blackened. Add ancho; broil 2 minutes.
Place bell peppers in a paper bag; close tightly. Let stand for 5 minutes; peel.
Place bell peppers, in ancho, 1/4 teaspoon salt, and next 7 ingredients in a food processor; process until smooth.
Heat large skillet over medium-high heat.
Sprinkle 1/4 teaspoon of salt over fish.
Coat pan with cooking spray. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness.
Top with sauce, serve with lemon wedges