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
Scale
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.
