Description
This Grilled Cod with Romesco Sauce is a vibrant and flavorful dish featuring tender cod fillets grilled to perfection and topped with a smoky, nutty romesco sauce made from roasted hazelnuts, red peppers, and smoked paprika. Perfect for a quick and healthy dinner, this recipe combines simple grilling techniques with a rich, Spanish-inspired sauce to elevate your seafood meal.
Ingredients
Scale
For the Sauce:
- 1/2 cup roasted, unsalted hazelnuts
- 1 clove garlic, smashed
- 1 1/4 cups drained roasted red peppers (about 8 oz.)
- 1 Tbsp chopped fresh parsley, plus more for serving
- 1 Tbsp sherry vinegar
- 1 Tbsp tomato paste
- 1/4 tsp crushed red pepper flakes
- 1/2 cup plus 1 tbsp extra-virgin olive oil, divided
- 2 tsp smoked paprika, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Cod:
- 4 (8-oz.) cod fillets
- Vegetable oil, for grill
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Romesco Sauce: In a blender or food processor, combine the roasted hazelnuts, smashed garlic clove, drained roasted red peppers, chopped fresh parsley, sherry vinegar, tomato paste, crushed red pepper flakes, 1/2 cup of extra-virgin olive oil, 1 teaspoon of smoked paprika, kosher salt, and freshly ground black pepper. Blend until the mixture is smooth and creamy.
- Season the Cod Fillets: Brush each cod fillet lightly with vegetable oil and season both sides with kosher salt and freshly ground black pepper to enhance flavor and prevent sticking to the grill.
- Grill the Cod: Preheat your grill to medium-high heat. Place the cod fillets on the grill and cook for 4 to 5 minutes on each side, until the fish is opaque and flakes easily with a fork, indicating that it is cooked through.
- Serve: Plate the grilled cod fillets and generously spoon the romesco sauce over the top. Garnish with additional chopped fresh parsley for a pop of color and freshness. Serve immediately while warm.
Notes
- Roasting your own red peppers can enhance the sauce’s flavor, but jarred roasted peppers are a convenient alternative.
- If you don’t have a grill, the cod can also be cooked under a broiler or in a grill pan on the stovetop.
- Adjust the amount of crushed red pepper flakes in the sauce to control the heat level.
- The romesco sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Serve the dish with crusty bread or a simple green salad to complete the meal.
