If you’re craving a dish that effortlessly combines smoky, nutty, and vibrant flavors, look no further than this wonderful Spanish Grilled Cod with Almond Romesco Sauce Recipe. This meal brings together perfectly grilled cod fillets with a luscious, homemade almond romesco sauce that sings with roasted red peppers, toasted almonds, and just the right touch of heat. It’s fresh yet rich, simple yet sophisticated, and it’s the kind of recipe that will quickly become your go-to for impressing friends or savoring a cozy night in.
Ingredients You’ll Need
Gather ingredients that celebrate fresh, wholesome flavors while keeping things straightforward. Each component plays a key role in delivering the perfect balance of taste, texture, and color for this recipe.
- Cod fillets (4, about 6 ounces each): Choose firm white fish to ensure it holds up beautifully on the grill.
- Olive oil (2 tablespoons for the cod, 2 tablespoons for the sauce): This adds richness and helps achieve a perfect sear on the fish.
- Smoked paprika (1 ½ teaspoons total): Offers that signature smoky depth both in the fish seasoning and the sauce.
- Garlic powder (½ teaspoon): Brings subtle, savory warmth to the cod without overpowering it.
- Salt and black pepper: Essential for elevating all other flavors to their full potential.
- Lemon wedges: Freshen and brighten the dish just before serving.
- Roasted red peppers (½ cup, jarred and drained): They give the romesco sauce its vibrant color and natural sweetness.
- Blanched almonds (â…“ cup): Add creamy texture and nutty complexity to the sauce.
- Garlic clove (1 small): Offers pungent freshness that’s beautifully mellowed when blended.
- Sherry vinegar (1 tablespoon): Provides a gentle tang that balances the romesco perfectly; red wine vinegar works as a great substitute.
- Cayenne pepper (pinch, optional): For a little kick if you like your sauce with some heat.
How to Make Spanish Grilled Cod with Almond Romesco Sauce Recipe
Step 1: Make the Almond Romesco Sauce
Start by adding the jarred roasted red peppers, blanched almonds, garlic clove, olive oil, sherry vinegar, smoked paprika, salt, pepper, and a pinch of cayenne if you’re using it into a food processor. Blend until you get a smooth, creamy sauce, scraping the sides down to ensure everything is pureed evenly. Taste and adjust seasoning to your liking. This sauce can sit in the fridge for a couple of days, developing even deeper flavors, so feel free to prepare it ahead of time.
Step 2: Prepare and Season the Cod
Heat your grill or grill pan to medium-high and lightly oil the grates to prevent sticking. In a small bowl, whisk together olive oil, smoked paprika, garlic powder, salt, and pepper. Brush this aromatic mixture over both sides of the cod fillets, making sure each piece is completely coated. This step layers in smoky, garlicky notes that complement the sauce beautifully.
Step 3: Grill the Cod to Perfection
Place the seasoned cod on the hot grill and cook for about 3 to 4 minutes per side. You’ll know it’s done when the fish turns opaque and flakes easily with a fork. The goal is to get a slightly charred exterior while maintaining juicy, delicate flesh inside. Keep a close eye so it doesn’t overcook—this part is what makes the dish shine.
Step 4: Plate and Serve
Serve your grilled cod fillets hot with a generous spoonful of your almond romesco sauce draped over the top. Finish with a fresh squeeze of lemon to add brightness and a little zing. This is where everything comes together—smoky, creamy, tangy, and fresh all in one bite. Absolute magic!
How to Serve Spanish Grilled Cod with Almond Romesco Sauce Recipe
Garnishes
Keep things simple yet elegant by adding fresh parsley or cilantro for a splash of color and a touch of herbal brightness. A few lemon wedges on the side invite diners to customize acidity to their own preference, complementing the rich almond sauce beautifully.
Side Dishes
Roasted seasonal vegetables or a light green salad tossed with a lemon vinaigrette are excellent partners here. For something heartier, creamy grilled polenta or a fragrant saffron rice can soak up the romesco sauce and make the meal feel truly complete.
Creative Ways to Present
Try serving the grilled cod atop a bed of lightly sautéed spinach or arugula. Alternatively, plate a swoosh of almond romesco sauce first, then nestle the fish on top for a restaurant-worthy presentation that’s as visually appealing as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover cod can be refrigerated in an airtight container for up to 2 days. Store the almond romesco sauce separately in a small jar or container to keep its fresh flavor intact and prevent the fish from becoming soggy.
Freezing
While the grilled cod is best enjoyed fresh, the almond romesco sauce freezes well. Transfer the sauce to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before using.
Reheating
To gently reheat leftover cod, use a low oven temperature or a skillet on low heat to avoid drying it out. Warm the romesco sauce in a small saucepan or microwave in short bursts, stirring occasionally to retain its creamy texture.
FAQs
Can I use a different type of fish besides cod?
Absolutely! Firm white fish like halibut, snapper, or sea bass work wonderfully with this recipe. Just adjust grilling time based on the thickness of the fillets.
Is the almond romesco sauce spicy?
The sauce has a gentle smoky warmth; the optional cayenne adds a touch of heat if you like things spicier. You can skip the cayenne if you prefer a milder sauce.
Can I make the romesco sauce vegan?
Yes! The current recipe is already vegan-friendly. Just ensure your paprika and vinegar do not have any animal-derived additives, and you’re good to go.
How do I know when the cod is perfectly grilled?
The cod should be opaque throughout and flake easily when pressed with a fork. Avoid overcooking to maintain its moist, tender texture.
Can I prepare this recipe indoors without a grill?
Definitely! Use a grill pan or cast-iron skillet on your stovetop for excellent results. Just be sure to oil the pan well and watch the cooking time closely.
Final Thoughts
There is something truly special about this Spanish Grilled Cod with Almond Romesco Sauce Recipe that makes every meal feel like a celebration. The harmony between the smoky cod and the rich, nutty sauce creates a comforting yet exciting flavor experience. Once you try it, this recipe will become a cherished favorite for summer dinners, weekday treats, or anytime you want to bring a little Spanish sunshine to your table.
Print
Spanish Grilled Cod with Almond Romesco Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Spanish
- Diet: Gluten Free
Description
This Spanish Grilled Cod with Almond Romesco Sauce features tender, flaky cod fillets grilled to perfection and topped with a rich, smoky almond romesco sauce made from roasted red peppers, almonds, and smoked paprika. This vibrant dish showcases classic Spanish flavors and is perfect for a healthy, flavorful main course.
Ingredients
For the cod:
- 4 cod fillets (about 6 ounces 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:
- 1/2 cup roasted red peppers (jarred, drained)
- 1/3 cup blanched almonds
- 1 small garlic clove
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar (or red wine vinegar)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Pinch of cayenne (optional)
Instructions
- Make the romesco sauce: In a food processor, combine the roasted red peppers, almonds, garlic, olive oil, vinegar, smoked paprika, salt, pepper, and cayenne if using. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning. Set aside or refrigerate until ready to serve.
- Prepare the cod: Preheat a grill or grill pan over medium-high heat and lightly oil the grates. In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and pepper. Brush the mixture evenly over both sides of the cod fillets. Grill cod for 3–4 minutes per side, or until the fish is opaque and flakes easily with a fork.
- Serve: Serve the grilled cod hot, topped with a generous spoonful of romesco sauce and a squeeze of fresh lemon.
Notes
- Romesco sauce can be made up to 3 days in advance and stored in the fridge.
- Try this sauce with grilled vegetables or chicken as well.
- Cod can be swapped with halibut, snapper, or another firm white fish.
