If you love vibrant flavors and tender, flaky fish, then you are going to fall head over heels for this Spanish Grilled Cod with Almond Romesco Sauce Recipe. It’s a perfect balance of smoky, nutty, and tangy notes that elevate simple cod fillets into a spectacular dish. The grilled cod locks in moisture and develops a delicate crust while the almond romesco sauce adds richness, texture, and a bold Spanish flair that will make your taste buds sing. Whether it’s a weeknight dinner or a special occasion, this recipe is a surefire way to bring warmth and sunshine to your table.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this masterpiece. The components are straightforward yet essential, each contributing unique flavors and textures that make this dish truly memorable.
- 4 cod fillets (about 6 oz each): Choose fresh, firm fillets for the best grilling results and delicate flakiness.
- 2 tablespoons olive oil: Adds richness and helps the spices adhere to the fish while promoting a beautiful char on the grill.
- 1 teaspoon smoked paprika: Provides that signature smoky depth synonymous with Spanish cooking.
- 1/2 teaspoon garlic powder: A gentle garlic note that enhances the savory profile without overpowering the fish.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Essential seasonings that bring out the natural flavors of the cod.
- Lemon wedges for serving: A fresh zing to brighten up every bite.
- 1/2 cup roasted red peppers (jarred, drained): Sweet and smoky base for the almond romesco sauce.
- 1/4 cup whole blanched almonds (lightly toasted): Adds crunch and a nutty aroma, elevating the sauce’s texture.
- 1 clove garlic: Infuses the sauce with pungent, aromatic warmth.
- 1 tablespoon tomato paste: Deepens the color and adds umami richness.
- 1 tablespoon red wine vinegar: Delivers a pleasant tang that balances the sauce’s richness.
- 1/2 teaspoon smoked paprika: Reinforces the smoky essence throughout the dish.
- 1/4 teaspoon cayenne pepper (optional): A hint of heat that awakens your palate without overwhelming.
- 1/4 cup olive oil: Emulsifies the sauce into a creamy, luscious texture.
- Salt and pepper to taste: Final seasoning adjustments to perfect the balance.
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 to ensure a nice sear. Pat your cod fillets dry with paper towels — this is crucial for developing a good crust. In a small bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Brush this fragrant mixture evenly over both sides of the cod fillets. This layer of seasoning will create a beautiful smoky flavor when grilled.
Step 2: Grill the Cod
Carefully place the cod fillets on the hot grill. Cook each side for about 3 to 4 minutes, checking that the fish becomes opaque and flakes easily with a fork. Avoid moving it too much to prevent sticking or breaking. The grilling imparts a subtle smokiness and locks in moisture, giving you tender, juicy fish with just the right hint of char.
Step 3: Make the Almond Romesco Sauce
While the cod grills, let’s make that unforgettable almond romesco sauce. In a food processor or blender, combine roasted red peppers, toasted almonds, garlic, tomato paste, red wine vinegar, smoked paprika, and cayenne pepper if you like a little heat. Pulse these ingredients until the mixture is mostly smooth but still retaining some texture — that crunch adds a delightful bite! With the motor running, slowly pour in the olive oil to help the sauce emulsify into a creamy, luscious consistency. Taste and season with salt and pepper accordingly.
Step 4: Plate and Garnish
Once your cod is grilled to perfection and your sauce is ready, it’s time to bring everything together. Spoon a generous dollop of almond romesco sauce onto each plate and place the hot grilled cod atop the sauce. Finish with fresh lemon wedges on the side for an added burst of acidity, and additional garnishes if you like.
How to Serve Spanish Grilled Cod with Almond Romesco Sauce Recipe
Garnishes
Simple garnishes can elevate this dish to restaurant-quality. Fresh chopped parsley or a sprinkle of extra toasted almonds gives a lovely pop of color and texture that complements the rich sauce beautifully. Lemon wedges not only brighten the presentation but also allow guests to customize acidity to their liking.
Side Dishes
This dish shines when paired with light, fresh sides. Think grilled seasonal vegetables like asparagus or zucchini that echo the smoky notes, or a crisp green salad dressed lightly with citrus vinaigrette. If you’re aiming for heartier accompaniments, saffron rice or creamy mashed potatoes make fantastic partners, soaking up the luscious almond romesco sauce perfectly.
Creative Ways to Present
For a fun twist, serve the grilled cod on top of a bed of lightly sautéed spinach or roasted fingerling potatoes to add color and texture contrast. You could also serve the almond romesco sauce on the side as a dip for a more interactive meal experience. Use small ramekins for the sauce when serving a crowd, letting everyone drizzle as they please.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of the Spanish Grilled Cod with Almond Romesco Sauce Recipe, store the fish and sauce separately in airtight containers in the refrigerator. The cod will stay fresh for up to 2 days, while the almond romesco sauce can last up to 5 days, making it a handy condiment for other dishes.
Freezing
Freezing grilled cod is possible but not always ideal, as the texture can change after thawing. If you must freeze, wrap the cooked fish tightly to avoid freezer burn and use within 1 month. The almond romesco sauce freezes well in ice cube trays, allowing you to thaw small portions as needed.
Reheating
To reheat cod, gently warm it in a low oven or covered skillet to retain moisture—avoid the microwave which can dry it out. The romesco sauce is best enjoyed cold or at room temperature but can also be gently warmed to bring back that creamy texture without cooking out the fresh flavors.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While cod is traditional here, you can substitute halibut, sea bass, or even firm white fish like haddock. Just adjust grilling times according to thickness to avoid overcooking.
Is the almond romesco sauce spicy?
The sauce has a mild warmth from smoked paprika and an optional touch of cayenne pepper. If you prefer no heat, simply omit the cayenne for a milder sauce packed with smoky and nutty flavors.
Can I make the almond romesco sauce ahead of time?
Yes! The sauce actually benefits from sitting in the fridge for a few hours or overnight as the flavors meld beautifully. Just give it a quick stir before serving.
What type of grill is best for cooking the cod?
Both outdoor grills and stovetop grill pans work perfectly for this recipe. Just make sure to preheat properly and oil the grates or pan lightly to prevent the fish from sticking.
How do I know when the fish is perfectly grilled?
The cod is done when it turns opaque throughout and flakes easily with a fork. Avoid overcooking, as fish can dry out quickly. Timing depends on thickness but usually 3 to 4 minutes per side does the trick for 6 oz fillets.
Final Thoughts
This Spanish Grilled Cod with Almond Romesco Sauce Recipe brings a delightful fusion of simplicity and bold flavors to your dinner table. It’s healthy, elegant, and surprisingly easy to prepare, perfect for impressing guests or treating yourself on any day. I encourage you to give it a try—you’ll love how effortlessly it transforms fresh cod into a dish bursting with Spanish sunshine and heartwarming richness.
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 recipe features perfectly grilled cod fillets seasoned with smoked paprika and garlic powder, served with a rich and creamy almond romesco sauce made from roasted red peppers, toasted almonds, and a blend of spices. A fresh and flavorful dish that captures the essence of Spanish cuisine, perfect for a healthy main course.
Ingredients
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
- 1/2 cup roasted red peppers (jarred, drained)
- 1/4 cup whole blanched almonds (lightly toasted)
- 1 clove garlic
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- Prepare the Cod: Preheat a grill or grill pan to medium-high heat. Pat the cod fillets dry thoroughly with paper towels to ensure a good sear. In a small bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Brush this spice mixture evenly over both sides of each cod fillet to season well.
- Grill the Cod: Place the seasoned cod fillets on the hot grill. Cook for 3 to 4 minutes on each side, until the fish becomes opaque and flakes easily with a fork. Be careful not to overcook; the cod should remain moist and tender.
- Make the Almond Romesco Sauce: While the cod grills, add roasted red peppers, toasted almonds, garlic, tomato paste, red wine vinegar, smoked paprika, and cayenne pepper (if using) to a food processor or blender. Pulse the ingredients until mostly smooth. With the motor running, slowly drizzle in the olive oil until the sauce emulsifies into a creamy consistency. Season with salt and pepper to taste.
- Serve: Place each grilled cod fillet on a plate and spoon a generous amount of the almond romesco sauce over or underneath the fish. Serve with lemon wedges on the side for an added burst of freshness. Optionally garnish with fresh parsley or additional chopped almonds for texture and color.
Notes
- Pair this dish with grilled vegetables or a simple green salad for a balanced meal.
- The almond romesco sauce can be prepared ahead of time and stored in the refrigerator for up to 5 days.
- For variety, substitute the cod with other firm white fish such as halibut or sea bass.
- Adjust the amount of cayenne pepper in the sauce to control the level of spiciness.
