If you’re craving a seafood dish that bursts with vibrant flavors and a touch of rustic elegance, you need to try this Spanish Grilled Cod with Almond Romesco Sauce Recipe. It’s a delightful harmony of flaky, perfectly grilled cod fillets paired with a rich, nutty romesco sauce that’s brimming with roasted red peppers and toasted almonds. This dish captures the spirit of the Mediterranean coast and brings a fresh, colorful plate to your table that’s absolutely irresistible.
Ingredients You’ll Need
This recipe shines because of its simple yet thoughtful ingredients. Each component not only provides crucial flavor but also contributes to the lovely textures and bright colors that make this dish pop.
- Cod fillets: Choose fresh, firm fillets about 6 ounces each for the best grill results and flaky texture.
- Olive oil: The key fat to brush the fish and bring out richness in both the cod and romesco sauce.
- Smoked paprika: Adds a subtle smoky depth that’s essential for authentic Spanish flavor.
- Garlic powder: Enhances the seasoning of the cod with a gentle garlic aroma without overpowering.
- Salt and black pepper: Simply the best way to highlight all the fresh ingredients without masking their true character.
- Lemon wedges: To add that bright, zesty finish that cuts through the richness beautifully.
- Roasted red bell pepper: The soul of the romesco sauce, providing sweetness and vibrant color.
- Blanched almonds: Toasted for a deep, nutty crunch that gives the sauce its signature texture.
- Tomato: Adds freshness and a touch of natural acidity balancing the sauce.
- Garlic clove: Brings a punch of aromatic flavor to the romesco.
- Red wine vinegar: Vital for that tangy brightness that lifts the sauce.
- Cayenne pepper (optional): For a subtle spicy kick if you want to play with heat.
- Salt and pepper to taste: To perfectly season the sauce, rounding out the flavors.
How to Make Spanish Grilled Cod with Almond Romesco Sauce Recipe
Step 1: Make the Romesco Sauce
Begin by assembling the sauce, which is the heart of this recipe. Combine the roasted red bell pepper, toasted almonds, chopped tomato, garlic clove, red wine vinegar, smoked paprika, and optional cayenne pepper in a food processor or blender. Pulse the mixture until everything is finely chopped but still has some texture. Slowly stream in the olive oil while blending to create a smooth but slightly textured sauce. Season thoughtfully with salt and pepper, adjusting to your taste. You can make this ahead of time and keep it chilled, which only enhances the flavors.
Step 2: Prepare the Cod Fillets
Pat your cod fillets dry with paper towels—this is essential to achieve a lovely crust when grilling. Brush each fillet with olive oil to prevent sticking and help the seasoning cling. In a small bowl, mix smoked paprika, garlic powder, salt, and black pepper, then sprinkle evenly over both sides of the cod. Preheat your grill or grill pan to medium-high heat, ensuring it’s hot before placing the fish down.
Step 3: Grill the Cod
Grill the seasoned fillets for about 3 to 4 minutes on each side. You’ll know the fish is ready when it turns opaque and flakes effortlessly with a fork. Flip the fillets carefully to keep them intact—gentle hands are your best friend here. Once grilled, your cod is ready to be paired with the luxurious almond romesco sauce.
Step 4: Plate and Serve
Serve each cod fillet with a generous spoonful of your homemade almond romesco sauce. Don’t forget a few lemon wedges on the side to add that final splash of freshness. This dish immediately brings a restaurant-quality meal to your home.
How to Serve Spanish Grilled Cod with Almond Romesco Sauce Recipe
Garnishes
A sprinkle of fresh parsley or chopped chives adds a pop of green and an herby brightness that complements the smoky and nutty sauce beautifully. You can also toss on a handful of toasted almond slivers for an extra crunch and visual appeal.
Side Dishes
The rich flavors of the Spanish Grilled Cod with Almond Romesco Sauce Recipe pair wonderfully with roasted potatoes, grilled seasonal vegetables, or even a fresh green salad tossed with a lemony vinaigrette. These sides add dimension and help make this meal satisfyingly complete.
Creative Ways to Present
For a chic and modern presentation, serve the fillets on a bed of lightly sautéed spinach or quinoa with the romesco artistically drizzled over the top. Alternatively, present the cod on rustic wooden boards alongside small bowls of additional sauce and lemon wedges for a tapas-style experience.
Make Ahead and Storage
Storing Leftovers
Any leftover Spanish Grilled Cod with Almond Romesco Sauce Recipe can be stored in an airtight container in the refrigerator for up to 2 days. The sauce might thicken a bit when chilled, but simply stir it before serving again.
Freezing
While the cod is best enjoyed fresh, you can freeze the almond romesco sauce separately in a sealed container for up to 1 month. Thaw in the refrigerator before using and give it a good stir.
Reheating
To reheat the grilled cod, gently warm it in a low oven (around 275°F/135°C) to avoid drying out the delicate fish. Reheat the sauce separately in a small pan or microwave for a few seconds until warm.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While cod is ideal for its flaky texture and mild flavor, you can experiment with halibut, haddock, or even sea bass. Just adjust the grilling time depending on the thickness of the fillets.
Is the almond romesco sauce spicy?
It can be, depending on whether you include the optional cayenne pepper. The base sauce is more smoky, nutty, and tangy, but the cayenne offers a subtle heat if you like things with a little kick.
Can I prepare the sauce without a food processor?
While a food processor is perfect for achieving the right texture, you can finely chop all the ingredients by hand and then vigorously whisk in the olive oil. The sauce will be chunkier but still delicious.
What wine pairs well with Spanish Grilled Cod with Almond Romesco Sauce Recipe?
A crisp, dry white wine like Albariño or a light Verdejo complements the smoky paprika and almond flavors beautifully, offering a refreshing balance to the richness of this dish.
Is this recipe gluten-free and dairy-free?
Yes, it naturally is. The ingredients used are gluten-free and dairy-free, making this Spanish Grilled Cod with Almond Romesco Sauce Recipe perfect for those with dietary restrictions.
Final Thoughts
I can’t recommend this Spanish Grilled Cod with Almond Romesco Sauce Recipe enough—it’s truly a celebration of simple ingredients elevated by classic Spanish flavors. Whether you’re cooking for a weeknight dinner or impressing friends at a special meal, the combination of smoky, nutty romesco and tender grilled cod is sure to win hearts and palates alike. Give it a whirl and see how quickly it becomes a staple in your recipe collection!
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 with Almond Romesco Sauce is a vibrant and flavorful seafood dish featuring tender cod fillets seasoned with smoked paprika and garlic, grilled to perfection, and served with a rich, nutty almond romesco sauce made from roasted red peppers, toasted almonds, and spices. Ideal for a healthy, gluten-free, and dairy-free dinner inspired by traditional Spanish cuisine.
Ingredients
For the Cod:
- 4 cod fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lemon wedges for serving
For the Almond Romesco Sauce:
- 1 large roasted red bell pepper (jarred or homemade)
- ½ cup blanched almonds (toasted)
- 1 small tomato (chopped)
- 1 clove garlic
- 1 tablespoon red wine vinegar
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Make the Romesco Sauce: In a food processor or blender, combine the roasted red pepper, toasted almonds, chopped tomato, garlic, red wine vinegar, smoked paprika, and cayenne pepper if using. Pulse the mixture until the ingredients are finely chopped. While blending, slowly drizzle in the olive oil until the sauce achieves a smooth but slightly textured consistency. Season the sauce with salt and pepper to taste. Set aside or refrigerate until ready to serve.
- Prepare the Cod: Preheat your grill or grill pan to medium-high heat. Pat the cod fillets dry with paper towels and brush both sides with olive oil. In a small bowl, mix together smoked paprika, garlic powder, salt, and black pepper. Sprinkle this seasoning evenly over both sides of the cod fillets.
- Grill the Cod: Place the seasoned cod fillets on the hot grill. Grill for about 3 to 4 minutes per side, or until the fish becomes opaque and flakes easily when tested with a fork. Flip the fillets gently to prevent breaking.
- Serve: Plate each cod fillet and top generously with the almond romesco sauce. Serve with lemon wedges on the side for an added zesty flavor.
Notes
- Romesco sauce can be prepared a day in advance and stored in the refrigerator for enhanced flavor.
- This sauce also pairs wonderfully with grilled vegetables or chicken.
- For a complete meal, consider serving with roasted potatoes or a fresh green salad.
