Rollos de Mar with Romesco Sauce

1. Thaw fish and shrimp, if frozen. Peel and devein shrimp; butterfly shrimp, leaving tails intact if desired. Rinse fish and shrimp; pat dry with paper towels. Set aside. Preheat oven to 375°F. Coat a 2-quart rectangular baking dish with olive oil.

2. In a medium bowl stir together crabmeat, cream cheese, whipping cream, chile pepper, and garlic. Season to taste with salt and black pepper.

3. Cut fish fillets in half lengthwise; sprinkle with salt and black pepper. Butterfly shrimp. On a flat work surface, lay each fillet with short side toward you. Place one butterflied shrimp across the center of each fillet half so the shrimp tail hangs off the side (one of the long edges). Top each shrimp with a heaping spoonful of the crabmeat mixture. Starting with the short end, tightly roll the fish up and over the crabmeat mixture and shrimp. Arrange the fish rolls, seam sides down, in prepared baking dish.

4. Set aside four of the lemon wedges to use as a garnish. Scatter the remaining lemon wedges between fish rolls in baking dish. Brush rolls with half of the melted butter. Cover baking dish tightly with foil. Bake for 15 minutes. Brush fish rolls with the remaining melted butter. Bake, uncovered, about 15 minutes more or until the shrimp are opaque. (Cut one fish roll open to test doneness.)

5. To serve, spoon heated Romesco Sauce over fish rolls. Garnish with snipped herb and the reserved lemon wedges.

Romesco Sauce

1. Place chile pepper pieces in a small bowl with enough boiling water to cover. Let stand for 20 minutes to soften. Drain, discarding liquid, and set chiles aside.

2. In a large saucepan, melt butter over medium heat; add onion and garlic and cook until tender, stirring occasionally. Stir in paprika; cook for 1 minute. Transfer onion mixture to a blender or food processor. Add chile pepper pieces, tomatoes, roasted red peppers, stock or broth, almonds, salt, and black pepper. Cover and blend or process until smooth.

3. Return mixture to saucepan over medium heat; simmer for 10 minutes. Stir in cream and cilantro; cook until slightly thickened. Season to taste with additional kosher salt and black pepper. Serve warm.

Editor's Note:

Thin fish fillets are necessary for rolling. If thick fillets are all you can get, butterfly them to make them thinner. Bake extra filling in the pan around the rolls.

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Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Editor's Note:

Use this sauce for Rollos de Mar, Chorizo-Stuffed Squid, tacos, grilled chicken, grilled fish, or with tortilla chips.

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.