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
Scale
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
