If you’re looking to impress with a dish that bursts with vibrant flavors and simple, fresh ingredients, the Spanish Grilled Cod with Almond Romesco Sauce Recipe is an absolute winner. This recipe perfectly balances the mild, flaky cod grilled to perfection with a rich, nutty almond romesco sauce that delivers just the right touch of smokiness and spice. Whether you’re craving a healthy weeknight dinner or serving guests something special, this dish will bring the bright warmth and bold character of Spanish cuisine straight to your plate.
Ingredients You’ll Need
The magic of the Spanish Grilled Cod with Almond Romesco Sauce Recipe lies in its straightforward ingredients, each playing a key role in building layers of flavor and texture. From the silky cod fillets to the roasted red pepper and toasted almonds in the sauce, every element is thoughtfully chosen for its contribution to this vibrant dish.
- Cod fillets (4 x 6 oz): Fresh, firm cod is perfect for grilling and holds up beautifully under the romesco sauce.
- Olive oil (2 tablespoons): Adds richness and helps create a crisp exterior on the cod while keeping it moist.
- Smoked paprika (1 teaspoon): Brings a subtle smoky depth that complements the grilled fish and romesco sauce.
- Sea salt (1/2 teaspoon): Enhances all the natural flavors without overpowering.
- Black pepper (1/4 teaspoon): Provides a gentle heat and balances the seasoning.
- Lemon wedges: The bright acidity adds freshness and a burst of citrusy brightness when squeezed over the fish.
- Roasted red bell pepper (1 large): The star ingredient in the almond romesco sauce, lending a sweet, smoky charm.
- Blanched almonds (1/3 cup, toasted): Toasting intensifies their nutty flavor, giving the sauce a luscious texture and richness.
- Garlic clove (1 small): Adds subtle pungency and warmth to the sauce.
- Tomato paste (1 tablespoon): Builds a concentrated depth of tomato flavor and balances the sauce’s sweetness.
- Red wine vinegar (1 tablespoon): Infuses the sauce with tang and brightness that cuts through the richness.
- Cayenne pepper (1/4 teaspoon, optional): Gives a gentle heat kick if you want to spice things up a bit.
- Salt (1/4 teaspoon): Perfectly seasons the sauce and rounds out the flavors.
- Olive oil (1/4 cup): Slowly incorporated into the sauce to create a silky, emulsified texture full of Mediterranean sunshine.
How to Make Spanish Grilled Cod with Almond Romesco Sauce Recipe
Step 1: Prepare the Cod
Begin by preheating your grill or grill pan to medium-high heat. Pat the cod fillets dry with paper towels — this step is crucial for achieving that beautiful sear. Rub each fillet evenly with olive oil, smoked paprika, sea salt, and black pepper. Let the flavors settle for a few minutes while you move on to the sauce.
Step 2: Craft the Almond Romesco Sauce
This sauce is where all the magic comes together. In a food processor, combine the roasted red bell pepper, toasted almonds, garlic, tomato paste, red wine vinegar, smoked paprika, cayenne (if using), and salt. Pulse until the mixture is finely blended but still has some texture to keep it interesting. As the processor runs, slowly drizzle in olive oil until the sauce becomes smooth and emulsified. Taste and adjust seasoning as needed to get that perfect balance of smokiness, tang, and richness.
Step 3: Grill the Cod
Place the prepared cod fillets on the hot grill and cook for 3 to 4 minutes per side. You’re looking for the fish to turn opaque and flake easily with a fork — a sign it’s perfectly cooked and tender. Avoid overcooking to maintain that melt-in-your-mouth texture.
Step 4: Serve with Love
Once grilled, transfer the cod fillets to plates and generously spoon the almond romesco sauce over each one. Finish with a squeeze of fresh lemon juice to brighten every bite.
How to Serve Spanish Grilled Cod with Almond Romesco Sauce Recipe
Garnishes
Extra touches bring this dish to life. A sprinkle of fresh chopped parsley or a few toasted almonds on top adds a pop of color and crunch. Lemon wedges on the side give each person the option to add their preferred amount of citrus zing.
Side Dishes
This recipe pairs beautifully with simple, fresh complements. Think roasted potatoes dusted with herbs, fluffy rice, or a light arugula salad dressed with olive oil and lemon. The creamy almond romesco and grilled cod are rich enough to be the focus but welcoming of sides that add freshness and texture contrast.
Creative Ways to Present
For a stunning presentation, serve the cod on a rustic wooden board with small bowls of extra almond romesco and lemon wedges for a communal feel. Or plate each serving atop a bed of sautéed greens or alongside grilled veggies for an elegant, colorful meal that delights the eyes as much as the palate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Spanish Grilled Cod with Almond Romesco Sauce Recipe, they keep well in an airtight container in the fridge for up to two days. The flavors develop even more, making for a delicious next-day meal.
Freezing
While the cod is best eaten fresh for optimal texture, you can freeze the almond romesco sauce for up to a month in a sealed container. Just thaw in the fridge before serving, stir well, and drizzle over fresh or reheated fish.
Reheating
Reheat leftover cod gently in a low-temperature oven or covered skillet to avoid drying it out. Add the romesco sauce fresh after warming for the best flavor and texture experience.
FAQs
Can I use another type of fish for this recipe?
Absolutely! While cod works wonderfully for its mild flavor and firm texture, other white fish like halibut, sea bass, or haddock would also be delicious when grilled and topped with almond romesco sauce.
Is the almond romesco sauce spicy?
The sauce has a gentle smoky warmth thanks to the smoked paprika, and the cayenne pepper is optional for those who want a bit more heat. You can easily adjust the spice level to your preference.
Can I make the almond romesco sauce without a food processor?
Yes! You can finely chop all the ingredients by hand and then whisk in the olive oil slowly to build the sauce. It will be a little more rustic but still full of wonderful flavor.
Is this dish gluten-free and paleo-friendly?
Yes, the Spanish Grilled Cod with Almond Romesco Sauce Recipe is naturally gluten-free and paleo-friendly, making it suitable for many dietary preferences while remaining indulgently tasty.
What wine pairs well with this dish?
A crisp, unoaked white wine like Albariño or a dry Rueda from Spain will elevate the flavors of the grilled cod and the rich almond romesco sauce beautifully.
Final Thoughts
This Spanish Grilled Cod with Almond Romesco Sauce Recipe is a shining example of how simple, fresh ingredients can create an unforgettable meal. Its inviting blend of textures, smokiness, and brightness will quickly make it a beloved staple in your cooking rotation. Give it a try soon—you’ll love how effortlessly it brings a little Spanish sunshine to your table!
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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 offers a deliciously smoky and nutty twist on grilled fish. The perfectly seasoned cod fillets are grilled to tender perfection and topped with a vibrant almond-based Romesco sauce, incorporating roasted red peppers, toasted almonds, and a blend of smoky spices. This dish is gluten-free, dairy-free, and paleo-friendly, making it a flavorful and healthy main course ideal for any occasion.
Ingredients
For the Cod:
- 4 cod fillets (6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Lemon wedges for serving
For the Almond Romesco Sauce:
- 1 large roasted red bell pepper (jarred or homemade)
- 1/3 cup blanched almonds (toasted)
- 1 small garlic clove
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon salt
- 1/4 cup olive oil
Instructions
- Preheat Grill: Preheat your grill or grill pan over medium-high heat to ensure it is hot and ready for cooking the fish evenly.
- Prepare Cod Fillets: Pat the cod fillets dry with paper towels. Rub each fillet evenly with olive oil, then sprinkle smoked paprika, sea salt, and black pepper on both sides. Set aside to allow the flavors to meld slightly.
- Make Almond Romesco Sauce: In a food processor, combine the roasted red pepper, toasted almonds, garlic, tomato paste, red wine vinegar, smoked paprika, cayenne pepper (if using), and salt. Pulse repeatedly until the mixture is finely blended. With the processor running, slowly drizzle in the olive oil until the sauce reaches a smooth but textured consistency. Taste and adjust seasoning if needed.
- Grill the Cod: Place the seasoned cod fillets on the preheated grill. Cook for 3 to 4 minutes on each side, or until the fish is opaque and flakes easily with a fork, indicating it is perfectly cooked.
- Serve: Transfer the grilled cod to serving plates. Spoon a generous amount of the almond romesco sauce over each fillet and garnish with lemon wedges. Serve immediately for best flavor.
Notes
- This dish pairs wonderfully with roasted potatoes, steamed rice, or a fresh arugula salad to balance the meal.
- The almond romesco sauce can be prepared ahead of time and refrigerated for up to 5 days, making it convenient for meal prep.
- If preferred, substitute almonds in the sauce with hazelnuts or sunflower seeds for a different nutty flavor profile.
