Romesco Sauce

Standard

Usually when we come up with a “re-vamp” of a recipe it is because we were inspired by a bite of food we’ve previously had. Well, that is exactly why we created this CK-style Romesco Sauce.

Every time I would go to Branch in Hattiesburg, I’d order off the Purple Parrot menu the grilled fish with veggies and Romesco sauce. I LOVED this plate of food.

And then they had to go and change up the menu!!! I know why restaurants do this but…I mean…I’m a habitual eater and I don’t like that kind of change. And when I find something I like, I keep going back for it! (You’re killing me, Smalls!)

But you can’t stop me from getting what I want. I’ll just make it myself—with ingredients I can control! I hope you enjoy this sauce and plate of food as much as I do. This sauce is great on fish or chicken, veggies, especially grilled!

Romesco sauce

  • 1/2 cup (canned) fire roasted diced tomatoes 
  • 6 oz (or 12 oz half jar) roasted red peppers
  • 1/4 cup walnuts
  • 1/2 tsp kosher salt
  • 1 tsp paprika (for more smokey flavor you could use half smoked paprika)
  • 1/2 tbs minced garlic
  • 1 tbs red wine vinegar 
  • 1/8 tsp black pepper 

Directions

Combine all ingredients in a food processor and blend until smooth! DONE.

My remake of the Purple Parrot Grilled Fish with Romesco Sauce:

The Veggies

I sautéed in a pan together, over medium heat, using a little olive oil and seasoned with salt and garlic powder:

  • 2 yellow squash, chopped
  • 2 cups okra, chopped
  • 2 cups whole grape tomatoes
  • 1 bundle asparagus, chopped — add this in the last 5 minutes of cooking.

Directions

  1. Start with just the okra and squash in the pan. The okra will get slimy, but as it cooks it will dry out a little. Turn the heat up if necessary.
  2. After a few minutes, add the tomatoes. Cook these veggies until the okra is tender, then add asparagus. Asparagus will cook really fast and only needs about 5 minutes in the pan.

The Pan Grilled Fish:

  1. Use any thick cut, firm meat fish. I prefer salmon, grouper or red snapper. Season with salt and pepper, and cooking spray on top.
  2. Heat 1 tsp olive oil (per filet—I prefer to cook the filet one at a time) in pan medium-high heat.
  3. Place fish in hot pan, skin side up first to sear the top. Then flip after 2-3 minutes depending on how well done you like your fish. Then flip to skin side down. Cooking the skin side last allows you to peel the skin away from the fish easily.
  4. Then top your plate of fish and veggies with CK Romesco Sauce! YUM!

Leave a Reply