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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