Broiled Grouper Fillets with Romesco Sauce

The sauce is versatile and leftovers are great as a dip for veggies or spread on grilled bread.

Servings: 4

Print Recipe


  • 1/3 cup whole almonds, toasted
  • 2 large garlic cloves
  • 1 slice firm white sandwich bread, crust discarded and torn into pieces
  • ½ tsp dried hot red pepper flakes
  • ½ cup coarsely chopped, drained, bottled roasted red peppers
  • 2 Tbsp red wine vinegar
  • ½ tsp salt
  • ¼ cup extra virgin olive oil
  • 4 6oz pieces grouper fillet
  • 1-2 Tbsp olive oil


  1. Make Sauce:   Finely grind almonds, bread, garlic and red pepper flakes in a food processor.  Add roasted peppers, vinegar, salt and puree.   Add olive oil in a slow stream.  Season with black pepper to taste.
  2. Preheat broiler.  
  3. Put fish on a lightly oiled shallow baking pan, skin sides down. 
  4. Brush fish with oil and season with salt and pepper.  
  5. Broil 3 inches from heat without turning until just cooked through – about 7 minutes.
  6. Serve fish with the Romesco sauce.
Source: Gourmet Magazine, June 2000