Grilled Halibut with Roasted Cabbage and Romesco - Andrew Zimmern

Ingredients

• 4 pieces skinless halibut filet, about 6 ounces each
• Olive oil
• Salt
• Romesco, for serving (recipe below)
• Whole roasted cabbage, for serving (recipe below)
• Labneh, for serving (recipe below)
• Grilled bread, for serving
• 1 whole cabbage
• Oil
• 3/4 cup sliced almonds, toasted
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 tablespoon minced parsley
• 1 tablespoon minced dill
• 1 cup labneh
• One large pinch of saffron, steeped in 1 tablespoon hot water
• 1 clove garlic, grated
• 2 teaspoons ras al hanout
• 1 teaspoon cumin
• Juice of 1/2 lemon
• Salt and pepper
• 5 cloves garlic, sliced
• 2 shallots, chopped
• 1 red bell pepper, roasted and cleaned (no seeds or skin)
• 1 hot red chile (Fresno chiles work well) roasted and cleaned (no seeds or skin)
• 2 large ripe tomatoes, cut in half and de-seeded
• 1/4 cup red wine vinegar
• 1/2 cup olive oil (plus more for frying)
• 2 1/4-inch slices crusty peasant bread
• 1 handful of Marcona almonds