Tilapia and Roasted Red Pepper Romesco

Recipe and Photography by Beau Gustafson


Romesco Sauce 

(this works great with shrimp, fish, or as a dip )


15-ounce jar of roasted red peppers or 4 red peppers, cut into strips and roasted

6 ounces of macadamia nuts or almonds 

4 to 5 tablespoons extra-virgin olive oil

1 ½ tablespoon red wine vinegar

1 teaspoon smoked paprika

4 garlic cloves

½ cup roughly cut, flat-leaf Italian parsley

kosher salt and freshly ground pepper to taste


Add all ingredients to a food blender and process until smooth. Season with salt and pepper. Serve cold.


1 ½ pounds of tilapia filets

caramelized pearl onions

roasted red peppers


Cook tilapia in a pan with a little olive oil salt and paprika until done. In a hot skillet, cook bell pepper strips and pearl onions with a little olive oil. To arrange, spoon sauce on a plate and lay the fish and vegetables on top.


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