Spanish Grilled Cod with Almond Romesco Sauce Recipe
If you’re craving a taste of the Mediterranean that’s both elegant and effortless, this Spanish Grilled Cod with Almond Romesco Sauce delivers everything you could want in a weeknight dinner or a special occasion meal. Imagine tender, flaky cod fillets kissed by smoky paprika and fire, crowned with a silky, vibrant sauce that’s bursting with roasted peppers, almonds, and a whisper of garlic. The flavors dance between nutty, tangy, and just the right amount of spice, making every bite impossible to forget. Whether you’re a seasoned seafood lover or just looking to brighten up your dinner table, this dish brings the sunny spirit of Spain right to your plate.
Ingredients You’ll Need
Let’s talk ingredients—because every great dish starts with a few simple, high-quality staples. Each element in this Spanish Grilled Cod with Almond Romesco Sauce plays an essential role, from the freshness of the fish to the earthy depth of almonds and smoky paprika. Here’s what you’ll need and why you’ll love using them:
- Cod Fillets: Choose firm, white cod for its mild flavor and tender texture that stands up beautifully to grilling.
- Olive Oil: A fruity, quality olive oil adds richness and helps the seasonings adhere to both the cod and the sauce.
- Smoked Paprika: This spice is the soul of the dish, lending that unmistakable Spanish smokiness and warmth.
- Garlic Powder: Delivers a subtle kick without overpowering the delicate fish.
- Salt: Essential for drawing out the natural flavors in both the cod and romesco sauce.
- Black Pepper: Adds a gentle bite and rounds out the seasoning blend.
- Lemon Wedges: A squeeze of lemon at the end brightens everything with a burst of freshness.
- Roasted Red Bell Pepper: The backbone of the romesco sauce, adding sweetness and vibrant color—use jarred for ease or roast your own for extra depth.
- Whole Roasted Almonds: These create the signature creamy and nutty texture of the sauce.
- Fresh Garlic Clove: Just one clove is enough to infuse the sauce with aromatic, savory flavor.
- Tomato Paste: Provides richness, body, and a touch of umami to the romesco.
- Red Wine Vinegar: Delivers a tangy punch that balances the sweetness of the peppers and the richness of the almonds.
- Chopped Fresh Parsley (optional): For a bright, herbal finish if you want to garnish your final plate.
How to Make Spanish Grilled Cod with Almond Romesco Sauce
Step 1: Prep the Grill and Cod
Start by preheating your grill to medium-high heat and giving the grates a quick oiling—this keeps your lovely cod fillets from sticking. While the grill heats up, pat each cod fillet dry with paper towels to help them sear up beautifully. Brush both sides lightly with olive oil, then sprinkle on the smoked paprika, garlic powder, salt, and black pepper. This simple seasoning wakes up the fish and creates a gorgeous color once it hits the grill.
Step 2: Grill the Cod
Place your seasoned cod fillets directly onto the hot grill. Don’t fuss with them too much—let them cook undisturbed for 3 to 4 minutes per side. You’ll know they’re ready to flip when they release easily from the grates. The cod should be opaque and flake effortlessly with a fork. If you’re new to grilling fish, don’t worry; cod is surprisingly forgiving!
Step 3: Make the Almond Romesco Sauce
While your fish sizzles away, it’s time to whip up the star of this Spanish Grilled Cod with Almond Romesco Sauce: the sauce itself. In a blender or food processor, combine the roasted red pepper, roasted almonds, garlic, tomato paste, red wine vinegar, smoked paprika, and salt. Pulse until everything is finely chopped. With the motor running, slowly drizzle in the olive oil until the sauce is creamy and smooth. Taste and adjust seasoning to your liking—sometimes a pinch more salt or a splash more vinegar is just what you need.
Step 4: Plate and Serve
Once the cod is grilled and the sauce is blended to perfection, it’s time for the best part: assembling your masterpiece. Place each cod fillet on a plate and top with a hearty spoonful of almond romesco sauce. Finish with a squeeze of fresh lemon juice for brightness, and a sprinkle of chopped parsley if you’re feeling fancy. Serve immediately while everything is hot and flavorful.
How to Serve Spanish Grilled Cod with Almond Romesco Sauce
Garnishes
This dish is gorgeous on its own, but a few thoughtful garnishes take it to the next level. A scattering of fresh parsley adds color and a hint of herbaceousness, while a wedge of lemon on the side lets everyone add that final zing to their plate. If you love a little texture, a few toasted almond slivers sprinkled on top echo the romesco’s nutty notes.
Side Dishes
Spanish Grilled Cod with Almond Romesco Sauce pairs beautifully with so many sides. I love serving it with roasted potatoes, sautéed green beans, or a simple arugula salad tossed in olive oil and lemon. For a heartier meal, try it alongside Spanish rice or crusty bread to mop up every last bit of romesco sauce.
Creative Ways to Present
If you want to impress, try flaking the grilled cod atop a bed of warm, grilled vegetables, then drizzle generously with the romesco. Or, serve the cod family-style on a platter, surrounded by lemon wedges and bowls of extra sauce for dipping. For a fun tapas twist, cut the cod into bite-sized chunks and skewer with roasted veggies, perfect for sharing.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Spanish Grilled Cod with Almond Romesco Sauce, don’t worry—it keeps well! Store leftover cod and sauce separately in airtight containers in the refrigerator. The fish will keep for up to 2 days, while the romesco sauce stays fresh for up to 5 days.
Freezing
The cod itself can be frozen after grilling; simply wrap tightly and store for up to 2 months. The almond romesco sauce also freezes beautifully—portion it into small containers so you can thaw only what you need for a quick, flavorful meal later on.
Reheating
To reheat the cod, gently warm it in a 300°F oven until just heated through, being careful not to overcook and dry out the fish. The romesco sauce can be brought to room temperature or warmed gently on the stovetop with a splash of water if needed to loosen it.
FAQs
Can I use another type Main Course
Absolutely! While cod’s mild flavor is perfect for Spanish Grilled Cod with Almond Romesco Sauce, you can swap in other firm, white fish like haddock, halibut, or even sea bass. Just adjust the grilling time as needed depending on the thickness of your fillets.
Is it possible to make the romesco sauce ahead of time?
Yes, and in fact, the sauce’s flavors get even better after a day in the fridge. You can prepare the almond romesco sauce up to 5 days ahead—just store it in an airtight container until you’re ready to use.
Can I cook the cod without a grill?
If grilling isn’t an option, you can easily pan-sear or bake the cod. Pan-sear in a hot skillet with a bit of oil for 3–4 minutes per side, or bake at 400°F for about 10 minutes, until the fish flakes easily.
Is Spanish Grilled Cod with Almond Romesco Sauce gluten-free?
Yes! This recipe is naturally gluten-free, dairy-free, and paleo-friendly, making it a great choice for a variety of dietary needs. Just double-check your seasonings and tomato paste to be sure they’re gluten-free if you have sensitivities.
What else can I serve with the almond romesco sauce?
This sauce is a total multitasker—try it with grilled chicken, shrimp, roasted vegetables, or even as a dip for crusty bread. Once you taste it, you’ll want to put it on everything!
Final Thoughts
There’s truly something magical about Spanish Grilled Cod with Almond Romesco Sauce—the way the smoky, tender fish pairs with that unforgettable sauce is nothing short of a celebration on a plate. Whether you’re cooking for friends or treating yourself to a taste of Spain, I hope this recipe becomes a new favorite in your kitchen. Give it a try, and let your taste buds take a sun-soaked trip to the Mediterranean!
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Spanish Grilled Cod with Almond Romesco Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Spanish Grilled Cod with Almond Romesco Sauce is a vibrant and healthy main course featuring tender, smoky grilled cod fillets paired with a rich, nutty romesco sauce made from roasted red peppers, almonds, and spices. Perfect for a flavorful, gluten-free meal that highlights Mediterranean flair.
Ingredients
For the Cod
- 4 cod fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Lemon wedges (for serving)
For the Almond Romesco Sauce
- 1 roasted red bell pepper (jarred or homemade)
- 1/4 cup whole roasted almonds
- 1 clove garlic
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 cup olive oil
Instructions
- Preheat and Prepare Fish: Preheat your grill to medium-high heat and lightly oil the grates to prevent the cod from sticking. Pat the cod fillets dry with paper towels, then brush each fillet with olive oil. Season the fish evenly with smoked paprika, garlic powder, salt, and black pepper to infuse it with smoky, savory flavors.
- Grill Cod Fillets: Place the seasoned cod on the grill and cook for 3 to 4 minutes on each side. The fish should become opaque and flake easily with a fork when it is perfectly cooked. Avoid overcooking to keep the fish moist and tender.
- Make the Romesco Sauce: In a blender or food processor, add the roasted red bell pepper, whole roasted almonds, garlic clove, tomato paste, red wine vinegar, smoked paprika, and salt. Pulse the mixture until ingredients are roughly chopped and combined. With the processor running, slowly drizzle in the olive oil until the sauce reaches a smooth, creamy consistency.
- Serve: Plate the grilled cod fillets and spoon a generous amount of the almond romesco sauce over each piece. Add a squeeze of fresh lemon juice on top for brightness and optional chopped parsley for garnish. Serve immediately for the best flavor and texture.
Notes
- You can roast your own red bell pepper by charring it over an open flame or in the oven, then peeling off the skin for a fresh, smoky flavor.
- The almond romesco sauce can be made ahead of time and stored in the refrigerator for up to 5 days.
- This sauce also pairs wonderfully with grilled vegetables or chicken, offering versatile usage beyond cod.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Spanish
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 360
- Sugar: 2g
- Sodium: 390mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg
