As I stood on the balcony, savoring the warm breeze and the aromas wafting from the kitchen, I felt like I had just transported myself to a bustling Spanish market. That’s the magic of my Spanish Grilled Cod with Almond Romesco Sauce—a dish that brings together the ocean’s bounty and the vibrant flavors of roasted red peppers and nuts. This beginner-friendly recipe is a culinary gem that can elevate any weeknight dinner, promising a delightful escape from the ordinary. In just 25 minutes, you can prepare a meal that’s not only quick but also a true crowd-pleaser—perfect for impressing friends or treating yourself. So, are you ready to dive into a taste of Spain right from your kitchen?
Why is this cod recipe a must-try?
Flavor Explosion: The rich Almond Romesco sauce adds layers of complexity with roasted red peppers and nuts, making each bite a delightful experience.
Quick Yet Impressive: In just 25 minutes, you can prepare an elegant dish that feels gourmet, perfect for impressing guests without spending hours in the kitchen.
Beginner-Friendly: With simple instructions and readily available ingredients, even novice cooks can create a stunning meal.
Versatile Pairing: This cod dish pairs beautifully with a fresh green salad or grilled vegetables, making it adaptable for any occasion.
Health-Conscious Choice: Cod is low in calories and high in protein, offering a nutritious option for those looking to eat well without sacrificing taste. Explore the delightful combination of flavors with this Mini Grilled Cheese or treat yourself to some refreshing Raspberry Almond Snowball for dessert!
Spanish Grilled Cod Ingredients
For the Cod
• Cod Steaks – Fresh or frozen cod works well; just make sure it’s thawed if using frozen.
• Olive Oil (2 tbsp) – Enhances flavor; substitute with avocado oil for a unique twist.
• Smoked Paprika (1 tsp) – Adds a delightful smokiness; can use regular paprika if you prefer.
• Sea Salt – Elevates the dish; feel free to adjust to your personal taste.
• Black Pepper – Adds a touch of heat; freshly ground is always best for maximum flavor.
For the Romesco Sauce
• Red Bell Peppers (2) – Provides sweetness and vibrant color; roast them for extra flavor.
• Almonds (50g) – Adds crunch and creaminess; pine nuts or walnuts make great substitutes if needed.
• Garlic Cloves (2) – Offers aromatic depth and enhances the sauce’s flavor profile.
• Crusty Bread – Thickens the sauce; day-old bread works perfectly—gluten-free options are welcome!
• Sherry Vinegar (2 tbsp) – Contributes tanginess; you can swap with red wine vinegar in a pinch.
For Serving
• Fresh Parsley – A sprinkle on top adds freshness and vibrant color to your dish.
• Lemon Wedges – Brighten flavors just before serving; a little zest goes a long way!
Dive into the exquisite flavors of Spanish Grilled Cod with Almond Romesco Sauce and enjoy the wonderful array of tastes in each bite!
Step‑by‑Step Instructions for Spanish Grilled Cod with Almond Romesco Sauce
Step 1: Make the Romesco Sauce
Begin by roasting the red bell peppers under a broiler for about 15 minutes, turning occasionally until charred and soft. Once cooled, peel the skin off and place the peppers in a food processor with toasted almonds, garlic, crusty bread, sherry vinegar, and smoked paprika. Blend until smooth, then gradually drizzle in 120 ml of olive oil while mixing until the sauce thickens. Season with salt and pepper to taste, then set aside.
Step 2: Prepare the Cod
While the Romesco sauce rests, preheat your grill to high heat (around 450°F or 232°C). Pat the cod steaks dry with a paper towel, then brush both sides with 2 tablespoons of olive oil. Season generously with smoked paprika, sea salt, and freshly ground black pepper. Allow the cod steaks to sit for about 5 minutes to absorb the flavors while you prepare for grilling.
Step 3: Grill the Cod
Once the grill is hot, carefully place the cod steaks on the grates. Grill for 3-4 minutes on one side until the cod is opaque and easily flakes with a fork. Flip the steaks and cook for an additional 3-4 minutes on the other side, keeping an eye on them to prevent overcooking. Look for a slight char on the outside while ensuring the inside remains tender and flaky.
Step 4: Serve and Garnish
After grilling, remove the cod steaks and let them rest for a minute. On a lovely plate, lay the beautiful cod fillets and generously top with the rich Almond Romesco Sauce. Garnish with freshly chopped parsley for a pop of color, and serve with lemon wedges on the side to enhance the flavors. Your Spanish Grilled Cod with Almond Romesco Sauce is ready to be enjoyed!
Make Ahead Options
Spanish Grilled Cod with Almond Romesco Sauce is an excellent choice for meal prep that can save you precious time during busy weeknights! You can prepare the Romesco sauce up to 3 days in advance; simply blend the ingredients and store it in an airtight container in the refrigerator. To prevent the sauce from losing its vibrant flavor, let it rest for at least 30 minutes after blending before serving. Additionally, you can season the cod steaks and keep them in the fridge for up to 24 hours; this allows the spices to meld perfectly. When you’re ready to enjoy your meal, just grill the cod as instructed, and pair it with the prepped Romesco sauce for restaurant-quality results with minimal effort!
What to Serve with Spanish Grilled Cod with Almond Romesco Sauce
Elevate your dining experience with these delightful accompaniments that perfectly balance flavors and enhance your meal.
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Creamy Mashed Potatoes: Their velvety texture pairs beautifully with the flaky fish, providing a comforting foundation for the rich Romesco sauce.
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Fresh Green Salad: A crisp medley of greens, tomatoes, and cucumber drizzled with a light vinaigrette adds refreshing brightness that complements the dish.
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Grilled Asparagus: Smoky and tender, these vibrant stalks bring a delightful crunch and earthy sweetness that harmonizes well with the cod.
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Quinoa Pilaf: Nutty and fluffy, quinoa offers protein and a slightly nutty flavor that pairs well with the fish while soaking up the flavors from the Romesco sauce.
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Garlic Bread: Crunchy and aromatic, this is perfect for mopping up the leftover Romesco sauce, making every bite count.
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Chilled White Wine: A crisp Spanish Albariño or a light Sauvignon Blanc can elevate your meal, providing a refreshing contrast to the savory fish.
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Lemon Sorbet: For dessert, a light and zesty sorbet cleanses the palate magnificently after the rich flavors of the meal, rounding out the dining experience splendidly.
How to Store and Freeze Spanish Grilled Cod
Fridge: Store leftover grilled cod in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop to maintain its tenderness.
Freezer: Place cooled cod steaks in a freezer-safe bag, squeezing out excess air. They can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Romesco Sauce: Keep the almond Romesco sauce in a sealed jar in the refrigerator for up to 1 week. It can also be frozen in small portions for up to 3 months.
Reheating: When ready to enjoy, reheat the cod gently to avoid drying it out, and stir the Romesco sauce before serving to get that creamy consistency back.
Expert Tips for Spanish Grilled Cod
Perfect Grill Heat: Ensure your grill is preheated to high. A hot grill provides a beautiful sear and prevents the cod from being steamed.
Avoiding Overcrowding: Don’t overcrowd the grill with too many cod steaks. This ensures even cooking and prevents steaming, keeping the fish flaky.
Romesco Resting Time: For maximum flavor, allow the Romesco sauce to rest for at least 30 minutes before serving. This lets the flavors meld beautifully.
Checking Doneness: Cod is perfectly cooked when it turns opaque and flakes easily with a fork. Keep an eye on it to avoid overcooking!
Simple Substitutions: If you can’t find specific ingredients, feel free to substitute almonds with walnuts or pine nuts in the Romesco sauce for a different twist.
Spanish Grilled Cod Variations
Feel free to add your personal touch to this dish and make it uniquely yours!
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Fish Swap: Substitute cod with halibut or tilapia for a different flavor profile. Both options will still deliver a deliciously flaky texture.
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Spicy Kick: Add cayenne pepper or crushed red pepper flakes to the Romesco sauce for a delightful spicy twist. You’ll get an extra kick that elevates the flavor!
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Herb Infusion: Mix in fresh dill or cilantro with the Romesco sauce for a burst of fresh herbal flavor. These herbs will brighten up the dish in a lovely way.
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Nutty Variation: Experiment by using pecans or hazelnuts instead of almonds in the Romesco sauce. This will create a unique creaminess that pairs beautifully with the cod.
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Creamy Upgrade: For a richer sauce, blend in a dollop of Greek yogurt or sour cream into the Romesco. This will add an extra layer of creaminess that’s simply divine.
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Bread Choice: Swap out crusty bread with whole grain or gluten-free options, maintaining a delicious thickness in the sauce while catering to your dietary needs.
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Zest It Up: Add a bit of orange zest to the Romesco sauce for a citrusy brightness that complements the spices and enhances the flavors beautifully.
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Side Enhancements: Serve alongside a crunchy fennel salad or roasted asparagus for a delightful twist that pairs perfectly with the grilled cod. For more flavor, try a fresh green salad!
Feel free to explore these variations while preparing your Spanish Grilled Cod with Almond Romesco Sauce. And don’t forget to enjoy it alongside a side of Cranberry Almond Thanksgiving slaw for added freshness!
Spanish Grilled Cod with Almond Romesco Sauce Recipe FAQs
How do I select the best cod?
Absolutely! When choosing cod, look for fillets that are bright and moist. Fresh cod should have a mild ocean scent, not a fishy smell. If opting for frozen, ensure it’s been stored at a consistent temperature and has no ice crystals, which can indicate freezer burn.
How should I store leftover Spanish Grilled Cod?
Very! For storing leftovers, place the cod in an airtight container and refrigerate it for up to 3 days. When reheating, do it gently in the microwave or on the stovetop to prevent it from drying out.
Can I freeze the grilled cod?
Definitely! To freeze the cod, let the cooked fillets cool completely. Then, wrap them tightly in plastic wrap, place them in a freezer-safe bag, removing as much air as possible. They’ll stay fresh in the freezer for up to 3 months. When you’re ready to enjoy, thaw them overnight in the refrigerator before reheating.
How do I store the Almond Romesco Sauce?
Absolutely! Store the Romesco sauce in an airtight container in the fridge for up to a week. If you’re making it ahead, it can be frozen in small portions for up to 3 months. Just thaw it overnight and stir well before serving to restore its creamy texture.
Can I make any substitutions for the ingredients in this recipe?
Very! If you’re looking to switch things up, you can substitute cod with other firm white fish like halibut or tilapia. For the Romesco sauce, feel free to swap almonds for walnuts or even pine nuts, depending on what you have on hand.
Are there any dietary considerations for this recipe?
For sure! This dish is seafood-friendly, but if you have any nut allergies, consider omitting the almonds in the Romesco sauce and using sunflower seeds instead. It’s a delicious alternative that maintains the rich texture and flavor!
Savor Spanish Grilled Cod with Almond Romesco Sauce Today
Ingredients
Equipment
Method
- Roast the red bell peppers under a broiler for about 15 minutes, turning occasionally until charred and soft. Peel the skin off and place the peppers in a food processor with toasted almonds, garlic, crusty bread, sherry vinegar, and smoked paprika. Blend until smooth, adding olive oil gradually until thickened.
- Preheat your grill to high heat (around 450°F or 232°C). Pat the cod steaks dry and brush with olive oil. Season with smoked paprika, sea salt, and black pepper. Let sit for about 5 minutes.
- Grill the cod steaks for 3-4 minutes on one side until opaque and flaky. Flip and cook for another 3-4 minutes.
- Remove from grill, let rest for a minute, then top with Romesco sauce, garnish with parsley, and serve with lemon wedges.
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