Tilapia with Romesco Sauce

Today was another freakishly warm days, for winter, so I definitely wanted to grill out. Looked in the fridge and had a few veggies that needed to be eaten. Then off to the freezer and I see several packages of Tilapia. Now what can I do to tie this this altogether? Grilled fish and veggies are just a little to boring for my taste. Off to the pantry to figure out a sauce or something to bring this together. Almonds, hmm I have some roasted peppers...Romesco sauce.

This recipe is based on the Moosewood Restaurant Cooking for Health Romesco Sauce recipe. It makes about 1 1/2 cups of sauce, more than you will need for this recipe. Leftover sauce can be used as a dip, a sandwich spread, thin with pasta water and use as a pasta sauce or put some on a veggie omelet.

Tilapia with Romesco Sauce
1/3 cup Olive Oil
2 cloves garlic, thinly sliced
1/4 tsp red pepper flakes
1 slice whole wheat bread, lightly toasted and crumbled
3/4 cup fresh tomatoes, chopped
1/3 cup toasted almonds, put in fry pan and heat until fragrant
2/3 cup roasted red peppers, drained
1 tbs red wine vinegar
salt and fresh ground black pepper

Heat the oil in a small skillet over medium-low heat. Add the garlic and heat until it starts to turn color. Then add the pepper flakes, bread and tomatoes.Cook for 3 minutes, stirring frequently to coat the bread on all sides and the tomato starts to soften. Remove from heat.

In a food processor place the nuts and pulse until they are roughly chopped. Add the other ingredients and process until smooth. Add salt and pepper to taste. This sauce will last in a refrigerator for a week. Just remove from fridge and bring to room temperature before serving.

I grilled the fish with a just a little salt and pepper and olive oil. The veggies were chopped, tossed with olive oil and dried herbs and grilled until they got some color on them (don't look to close at the picture the color was mostly black...oops).