Romesco Sauce

Place the Ancho chili in a bowl and cover with boiling water. Set aside for about 30 minutes. Heat olive oil in a sauté pan over medium heat; add almonds and bread cubes, and sauté until lightly browned. Add the garlic and stir until lightly browned. Add piquillo peppers, and remove from heat. Drain the chili and remove seeds and stem. Chop and add to the pan along with the tomato. Cook until softened, about 1 minute, and remove from heat. Transfer to a blender and pulse until blended. With the machine running, slowly pour in the wine. Turn off the blender, and add vinegar, paprika, and salt to taste; pulse briefly to blend. Sauce will have a slightly chunky texture.

Fingerling Potato Salad

Place potatoes in small pot, cover with cold water, add a pinch of salt, and bring to boil. Turn heat down and simmer until tender. Drain potatoes and allow to cool. When chilled, slice into disks and put into large bowl. In a separate bowl, whisk the mayo, creme fraiche, lemon juice and harissa paste, and season with salt and pepper to taste. Fold mixture into potatoes, and set aside.

Place the baby peppers in shallow baking dish and season with salt and pepper. Add enough olive oil to cover peppers. Cover dish with aluminum foil and bake at 400 degrees until tender, about 45 minutes. Remove peppers from oil and set aside. Cool and refrigerate the oil to use for another batch of peppers or to put into something else such as a vinaigrette.

Cut corn kernels from cob. Sauté in olive oil and a little butter. Season with salt and pepper, and set aside.

Sear the fish in hot sauté pan, and finish in oven to desired temperature.

To assemble:

Reheat corn and peppers in a saute pan. Spoon Romesco Sauce on plates. Top with the corn and peppers and the halibut. Finish with the dressed baby arugula. Divide Fingerling Potato Salad among plates, and garnish with sliced chives.