Recipe by: Cooking Light January 2011 – Tiffany Vickers Davis
4 servings
Ingredients:
- 2 medium red bell peppers
- 1 dried ancho pepper, stemmed and seeded
- 1/2 teaspoon salt, divided
- 1 1/2 tablespoons slivered almonds, toasted
- 1 tablespoon hazelnut oil or olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon sugar
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 2 garlic cloves, chopped
- 1 (1-ounce) slice whole-wheat bread
- 4 (6-ounce) halibut fillets
- Cooking spray
- 4 lemon wedges
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*The featured image is a stock photo meant to represent this dish.
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