Discover the exquisite Grilled Cod With Romesco Sauce, a recipe designed to bring restaurant-quality flavor to your table with minimal effort. This versatile dish is perfect for a quick weeknight meal or an impressive dinner party centerpiece, showcasing flaky grilled cod elevated by a vibrant, nutty, and slightly smoky romesco sauce.

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Key Ingredients for Grilled Cod With Romesco Sauce

For the Grilled Cod:
- 4 (6-ounce) cod fillets, skinless and boneless
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
For the Romesco Sauce:
- 1 cup roasted red peppers (from a jar or homemade), drained
- 1/2 cup blanched almonds or hazelnuts
- 2 cloves garlic, roughly chopped
- 1/4 cup sun-dried tomatoes (oil-packed), drained
- 2 tablespoons extra virgin olive oil, plus more if needed
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
- Salt and freshly ground black pepper to taste

How to Make Grilled Cod With Romesco Sauce

Prepare to be amazed by how easy it is to create this incredibly delicious and satisfying Grilled Cod With Romesco Sauce. In under 30 minutes, you’ll have tender, flaky cod complemented by a rich, flavorful romesco sauce that sings with nutty and smoky notes. It’s the perfect balance of simplicity and sophistication, making it a go-to recipe for any occasion.

Step-by-Step Instructions

1. Prepare the Romesco Sauce:
Begin by combining the roasted red peppers, blanched almonds (or hazelnuts), roughly chopped garlic, and drained sun-dried tomatoes in the bowl of a food processor. Pulse a few times until the ingredients are roughly chopped.

2. Emulsify the Sauce:
With the food processor running, slowly drizzle in the 2 tablespoons of extra virgin olive oil. Add the sherry vinegar (or red wine vinegar), smoked paprika, and cayenne pepper (if using). Continue to process until the sauce is smooth and creamy. If the sauce seems too thick, you can add another tablespoon of olive oil or a teaspoon of water until it reaches your desired consistency. Season generously with salt and freshly ground black pepper to taste. Set the romesco sauce aside.

Why You’ll Love This Grilled Cod With Romesco Sauce

You’ll absolutely adore this Grilled Cod With Romesco Sauce for its vibrant flavors and ease of preparation. The star of the show is the flaky, perfectly grilled cod, which acts as a beautiful canvas for the rich and complex romesco sauce. This is a dish that feels sophisticated but is surprisingly budget-friendly to make at home, costing a fraction of what you’d spend at a restaurant. The nutty depth of the almonds, the sweet tang of the roasted red peppers, and the subtle smokiness from the paprika in the romesco create a flavor profile that’s truly unforgettable.

Unlike a simple lemon-butter sauce often paired with fish, romesco offers a more robust and exciting culinary experience. It’s incredibly satisfying and visually appealing, making it perfect for impressing guests or treating yourself to a delightful meal. So, don’t wait – gather these simple ingredients and whip up this spectacular Grilled Cod With Romesco Sauce in your own kitchen tonight!

Storing and Reheating Tips

Store any leftover Grilled Cod With Romesco Sauce in an airtight container in the refrigerator for up to 2 days. The romesco sauce itself can be stored separately in an airtight container for up to 4 days in the refrigerator, or frozen for up to 2 months.

To reheat the cod, gently warm it in a non-stick skillet over low heat or in a low oven (around 300°F or 150°C) for a few minutes, being careful not to overcook it. Reheat the romesco sauce separately in a small saucepan over low heat, stirring occasionally, or microwave it in short intervals until warmed through. You can also serve the reheated cod with a fresh dollop of romesco if you have any extra.

Final Thoughts

This Grilled Cod With Romesco Sauce is an absolute triumph of flavor and simplicity, proving that delicious meals don’t need to be complicated. We encourage you to give this recipe a try; you might just find your new favorite go-to dish for any occasion.

Grilled Cod With Romesco Sauce

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 cod fillets

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

For the Grilled Cod

4 6-ounce cod fillets, skinless and boneless
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
salt and freshly ground black pepper to taste

For the Romesco Sauce

1 cup roasted red peppers (from a jar or homemade), drained
1/2 cup blanched almonds or hazelnuts
2 cloves garlic, roughly chopped
1/4 cup sun-dried tomatoes (oil-packed), drained
2 tablespoons extra virgin olive oil, plus more if needed
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for a touch of heat)
salt and freshly ground black pepper to taste

Equipment

Food processor
Grill
Small bowl
Paper towels

Method

Begin by combining the roasted red peppers, blanched almonds (or hazelnuts), roughly chopped garlic, and drained sun-dried tomatoes in the bowl of a food processor. Pulse a few times until the ingredients are roughly chopped.
1 cup roasted red peppers (from a jar or homemade), drained, 1/2 cup blanched almonds or hazelnuts, 2 cloves garlic, roughly chopped, 1/4 cup sun-dried tomatoes (oil-packed), drained
With the food processor running, slowly drizzle in the 2 tablespoons of extra virgin olive oil. Add the sherry vinegar (or red wine vinegar), smoked paprika, and cayenne pepper (if using). Continue to process until the sauce is smooth and creamy. If the sauce seems too thick, you can add another tablespoon of olive oil or a teaspoon of water until it reaches your desired consistency. Season generously with salt and freshly ground black pepper to taste. Set the romesco sauce aside.
2 tablespoons extra virgin olive oil, plus more if needed, 1 tablespoon sherry vinegar or red wine vinegar, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, salt and freshly ground black pepper
Pat the cod fillets dry with paper towels. This ensures a better sear when grilling. In a small bowl, mix together the 2 tablespoons of olive oil, smoked paprika, and garlic powder.
4 6-ounce cod fillets, skinless and boneless, 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder
Brush the olive oil mixture evenly over both sides of the cod fillets. Season them generously with salt and freshly ground black pepper.
4 6-ounce cod fillets, skinless and boneless, salt and freshly ground black pepper
Preheat your grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent the cod from sticking.
Carefully place the seasoned cod fillets on the preheated grill. Grill for approximately 4-5 minutes per side, or until the cod is opaque and flakes easily with a fork. The exact cooking time will depend on the thickness of your fillets.
Once the cod is perfectly grilled, remove it from the grill. Generously spoon the prepared romesco sauce over each cod fillet. Serve immediately.

Notes

Store any leftover Grilled Cod With Romesco Sauce in an airtight container in the refrigerator for up to 2 days. The romesco sauce itself can be stored separately in an airtight container for up to 4 days in the refrigerator, or frozen for up to 2 months. To reheat the cod, gently warm it in a non-stick skillet over low heat or in a low oven (around 300°F or 150°C) for a few minutes, being careful not to overcook it. Reheat the romesco sauce separately in a small saucepan over low heat, stirring occasionally, or microwave it in short intervals until warmed through. If you wish to freeze the romesco sauce, allow it to cool completely before transferring it to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.