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
Scale
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.
