Salmonetes con Salsa Romesco

Grilled Red Mullet with Romesco Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About

Romesco sauce is a speciality of Tarragona. Anna MacMiadhacháin, in Spanish Regional Cookery (pp. 16 and 215–16), has an interesting passage on it, explaining that ideally it should be made with the small local dried red chilli peppers, and that it can be very hot indeed. It goes well with almost any grilled fish.