Place the tomatoes in a wide ovenproof dish, in a single layer. Drizzle the smallest amount of olive oil over the tomatoes and shake the pan to distribute the oil and tomatoes. Place in the oven, and shake the pan every 10 – 15 mins, to avoid sticking, until the tomatoes are charred and a little caramelized

Using either Red Bell Peppers or Calabrian chilis or piquillo and cut them into size and add them to a food processor or blender along with all the ingredients besides the olive oil

Blend together, then check the consistency. Add the olive oil next. Try to not add too much. 

If you would like the sauce thicker add in dry bread. 

Place the cubed bread on a cookie sheet and bake at 400 for 3 to 6 minutes. Add the stale bread to the blender little by little until you like the consistency. Too thick, add water. 

You can warm the sauce up in a sauce pot from there, but do not cook the sauce or the bright color will disappear. 

Using the Stove/Oven Method:

Season fish filets - 

Next, melt butter in a pan large enough for all the fish filets plus the olive oil.

Add each piece of fish one by one to help the cooking temperature not drop too quickly. 

Cook the fish for 3 to 4 minutes then place into a preheated oven of 400 degrees for a short few minutes. Only flip the fish once while in the pan.  2 minutes a side

Add a small amount of the sauce to the middle of the plate and place the fish filet in the middle. Add more sauce running down the length of the fish filet or perpendicular. Garnish with chopped parsley and lemon wedges. 

Put the Ancho Chile’s in a small microwavable bowl. Heat one cup of water in the microwave for 3 minutes, then add the hot water to the Chile's. Allow the Chile's to steep until they soften, about 5 minutes.

From there toast the bread. Bring a pan to med-high heat. Add 2-3 tablespoons of olive oil then add your 1 inch cubed bread. Toast for about 5 minutes, what you are looking for is that nice toasted crisp on the outside. You can also use a preheated oven.

After the 5-minute timer is up, drain the Ancho Chiles, reserving 1/2 cup of the soaking liquid. Using a sharp paring knife, slit the Chile's and remove the seeds. Transfer the Chile's to a food processor. Add the reserved Chile-soaking liquid plus the Marcocna almonds and blend together. Helps break up the almonds. Then add all ingredients for the sauce and process until smooth. Strain the Chile purée through a fine sieve(strainer) for silky consistency.

Take the cleaned shrimp and saute in a pan over medium-high heat with 2-3 tablespoons of Olive Oil /Or GrapeSeed oil plus 1 tbsp of butter. From there you’ll be looking for the shrimp to start turning pink around the edges. At that point, wait another minute or so depending on how many Shrimp your cooking. Then turn the Shrimp and continue cooking till all your Shrimp are a nice pink color. Remove from pan and place on a paper towel to drain. Cut into one shrimp to make sure they are done.

In a saucepan, warm your Romesco sauce to serving temperature. Remember, this is non-cooked sauce to keep the vibrant flavor. Add your warm Shrimp to the Romesco sauce to coat all over. Add your fluffy Quinoa to a warmed plate (follow instructions on quinoa package or watch our how-to video in the post below)

(Chef Tip: place your oven on a low temp and add your plates while bringing everything together). Top your Quinoa with the Shrimp, add a little extra Romesco sauce on top and garnish with a green herb you enjoy like parsley or basil.