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
Scale
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.
