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Grilled Cod with Romesco Sauce

Name: Grilled Cod with Romesco Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 4 cod fillets; 2 red bell peppers; 1/2 cup almonds (or hazelnuts); 2 cloves garlic; 2 tablespoons red wine vinegar; 1 teaspoon smoked paprika; Salt and pepper to taste; Olive oil for grilling; Fresh parsley for garnish (optional)

Bright, simple, and full of Mediterranean flavor, this grilled cod with Romesco sauce is a weeknight winner that feels special enough for guests. The smoky, nutty Romesco pairs beautifully with flaky, charred cod for a dish that’s fresh, rustic, and fast. For a rustic side that soaks up every drop of sauce, consider serving it with a warm bread bowl with cranberry sauce and thyme.

Why make this recipe
If you’re tired of the same baked-or-pan-fried fish routine, this grilled cod with Romesco sauce is perfect because it adds smoky, charred depth and a vibrant, textural sauce that makes every bite sing. It’s quick enough for busy evenings, elegant enough for guests, and flexible with ingredients you likely already have.

Step-by-Step Guide to Making Grilled Cod with Romesco Sauce

Ingredients

4 cod fillets
2 red bell peppers
1/2 cup almonds (or hazelnuts)
2 cloves garlic
2 tablespoons red wine vinegar
1 teaspoon smoked paprika
Salt and pepper to taste
Olive oil for grilling
Fresh parsley for garnish (optional)

Directions

Preheat your grill to medium-high heat.
Roast the red bell peppers over the grill until charred, then place in a bowl and cover with plastic wrap to steam for about 10 minutes.
Peel the skin off the peppers, remove the seeds, and place in a blender.
Add the almonds, garlic, red wine vinegar, smoked paprika, salt, and pepper to the blender. Blend until smooth, adding a little olive oil to achieve the desired consistency.
Season the cod fillets with salt and pepper. Brush with olive oil and grill for 4–5 minutes on each side until fully cooked and flaky.
Serve the grilled cod topped with the Romesco sauce and garnish with fresh parsley if desired.

A detailed walkthrough and timing

Prep (15–20 minutes): While the grill preheats, you can char the peppers and blitz the Romesco. Toast the nuts lightly in a dry pan for extra warmth of flavor (2–3 minutes).
Char the peppers (10–15 minutes): Rotate peppers over the hot grill until skin is evenly blackened; steaming for 10 minutes makes peeling very easy.
Make the sauce (5–7 minutes): Blend roasted peppers, nuts, garlic, vinegar, paprika, salt, and olive oil until smooth. Adjust oil for texture.
Grill the cod (8–10 minutes): Medium-high heat, 4–5 minutes per side depending on thickness. A fish spatula helps flip without breaking fillets.
Serve immediately after plating to enjoy the contrast between hot, smoky fish and cool, nutty sauce.

Why the method matters
Grilling gives the cod delicate surface charring that contrasts the creamy Romesco. Roasting and steaming the peppers prevents a raw, underdeveloped pepper flavor and makes the sauce silky. Toasting the almonds or hazelnuts before blending releases oils and deepens the sauce’s complexity.

Best Way to Store Grilled Cod with Romesco Sauce

Romesco sauce: Refrigerate in an airtight container for up to 4 days at 40°F (4°C). For longer storage, freeze up to 2 months at 0°F (-18°C).
Cooked grilled cod: Refrigerate in an airtight container for up to 2 days at 40°F (4°C). Reheat gently to avoid drying.
Assembled plated servings: Best consumed immediately; if storing assembled portions, keep fish and sauce separate and refrigerate within 2 hours of cooking.

Serving Suggestions for Grilled Cod with Romesco Sauce

Serve over a bed of lemony couscous or herbed quinoa to catch the Romesco.
Pair with simple blistered green beans or a crisp fennel and orange salad to brighten the plate.
For a rustic presentation, spoon Romesco over the fish and place on a slice of toasted country bread to make a saucy open-faced bite.
Finish with a drizzle of high-quality olive oil and a sprinkling of parsley or chopped chives for color and freshness.

Tips to make Grilled Cod with Romesco Sauce (Q&A style)
Q: How do I keep the cod moist while grilling?
A: Brush the fillets with olive oil, don’t overcook—flip once—and remove from the grill when the flesh flakes easily with a fork but still feels slightly firm in the center.

Q: Can I make the Romesco ahead?
A: Yes — Romesco actually benefits from resting; make it a day ahead and chill. Bring it to room temperature or gently warm before serving.

Q: Nuts give me allergies. Any substitutes?
A: If tree nuts are an issue, substitute toasted breadcrumbs (pan-toasted in olive oil) to add body and texture; note the flavor profile will be nuttier with almonds or hazelnuts.

Variations

Vegetarian swap: Replace cod with grilled portobello caps or thick slices of grilled eggplant; the Romesco becomes the star sauce for vegetables.
Spicier Romesco: Add one small roasted red chile (such as a Fresno) or a pinch of cayenne for heat. If you prefer smoky mildness, stick with smoked paprika only.

Flavor and ingredient swaps (comparison)

Almonds vs. Hazelnuts: Almonds produce a cleaner, slightly sweet background; hazelnuts give deeper, rounder, more toasty notes. Choose almonds for a classic Catalan-style Romesco or hazelnuts for a richer, almost chocolate-toned nuance.

Serving timeline and party tips

For dinner parties, roast peppers and make Romesco up to 2 days in advance; reheat gently and finish with olive oil. Grill cod just before serving so it stays flaky and hot. Lay out warm plates and have side dishes ready so plating is quick.

A few notes on technique

Blending: For a slightly rustic Romesco, pulse until slightly textured. For a smooth sauce, blend longer and add oil slowly. If sauce is too thick, thin with a teaspoon or two of water or extra vinegar to balance.
Grilling fish: Use a well-oiled grate and a fish spatula; fillets that are thicker (1 inch or more) may need slightly longer and a covered grill to finish gently.

Common mistakes and how to avoid them

Overcrowding the grill: Give fillets room so heat circulates evenly.
Over-blending the sauce: Over-processing nuts can release too much oil and lead to an overly slick sauce; blend until combined and adjust texture with oil or water gradually.
Undersalting: Taste the Romesco as you blend and adjust salt — the roasted peppers can mute saltiness, so season carefully.

FAQs
Q: How do I know when cod is fully cooked?
A: Cooked cod flakes easily with a fork and will be opaque all the way through; internal temperature around 145°F (63°C) is a safe target.

Q: Can I use a different fish?
A: Yes — halibut, sea bass, or mahi-mahi are excellent substitutes. Thicker fish may require longer cooking times, adjust accordingly.

Q: Is Romesco gluten-free?
A: The basic Romesco (peppers, nuts, garlic, vinegar, olive oil) is naturally gluten-free. If you add breadcrumbs as a binder, choose gluten-free breadcrumbs to keep it GF.

What to serve with it (short list)

Lemony roasted potatoes
Simple green salad with sherry vinaigrette
Grilled asparagus or broccolini

Make-ahead and reheating tips

Romesco: Make ahead and store chilled; bring to room temperature before serving or warm gently in a small saucepan.
Cooked cod: Reheat gently in a 300°F (150°C) oven covered with foil for about 10–12 minutes, or reheat in a skillet over low heat with a splash of olive oil to retain moisture.

Pairing wine and drinks

White wines: A crisp Albariño or Vermentino complements the seafood and the nutty tang of the Romesco.
Reds: Light-bodied Garnacha (Grenache) or young Tempranillo can work with the smoky paprika and roasted peppers.
Non-alcoholic: Sparkling water with lemon or a citrus iced tea balances the sauce’s richness.

Troubleshooting quick guide

Sauce too thick: Thin with olive oil, a splash of water, or extra vinegar.
Sauce too thin: Add a few more toasted almonds or a small piece of toasted bread to thicken.
Fish sticking to grill: Make sure the grill is clean and well-oiled before placing fillets; use a hot grate and flip carefully.

Final plating suggestions

Spoon a generous pool of Romesco on the plate, place grilled cod atop, then spoon extra sauce over the fish. Garnish with chopped parsley and a lemon wedge for squeezing. Serve family-style with extra Romesco on the side for second helpings.

Nutrition and portioning

Cod is a lean, protein-rich fish low in calories and high in omega-3s. Romesco adds heart-healthy fats from nuts and olive oil, but also contributes calories, so keep portioning in mind if calorie counting.

Occasions and menu ideas

Weeknight family dinner: Pair with roasted potatoes and a simple green salad.
Dinner party starter: Serve small portions of grilled cod on crostini with Romesco as an elegant appetizer.
Summer cookout: Add grilled vegetables and crusty bread for a complete outdoor meal.

Safety notes

If freezing Romesco, do so in airtight containers leaving headspace for expansion. Defrost in the refrigerator overnight.
For pregnant or immunocompromised diners, ensure fish is cooked to safe internal temperature and avoid undercooked centers.

Quick recap (for busy cooks)

Char peppers and steam to loosen skin.
Toast nuts for depth.
Blend Romesco to desired texture.
Oil and season cod; grill 4–5 minutes per side.
Plate with plenty of Romesco — enjoy.

FAQs (variation)

Q: Can I make this without a grill?
A: Yes. Roast or broil the cod in a hot oven at 450°F (230°C) for 8–12 minutes depending on thickness, or pan-sear and finish in the oven.
How should I balance the acidity?
Taste the Romesco as you blend; add more red wine vinegar sparingly (1/2 tsp at a time) to lift brightness without overpowering the peppers.
What if I want a smokier fish flavor?
Consider finishing the grill with a handful of soaked wood chips over coals, or use smoked paprika in the Romesco (already included) and a short smoke on the fish if your grill setup allows.

Variation (if any)

Citrus-boosted Romesco: Add the zest of one lemon and a tablespoon of fresh lemon juice to the blender for a fresher, brighter sauce. This variation is especially good if serving with richer sides.
Anchovy-enhanced Romesco (for non-vegetarian Romesco): Add one or two anchovy fillets to the blender for umami depth; it melts into the sauce and elevates savory notes without fishiness.

Final checklist before serving

Are peppers fully peeled and seeded? This prevents bitter char bits.
Is Romesco seasoned and textured to your liking? Adjust salt, acid, and oil.
Is the cod rested briefly (1–2 minutes) after grilling so juices redistribute? This prevents immediate drying.

Conclusion

For a straightforward guide and a tested recipe you can follow step by step, this grilled cod with Romesco sauce is a terrific, flavor-forward option for any meal. For a version with extra tips and a slightly different nut profile, see a trusted recipe adaptation that inspired many home cooks: Best Grilled Cod With Romesco Sauce Recipe – How To Make …. If you want to explore a Spanish-style take focused on almonds and regional technique, this resource offers helpful background and variations: Spanish Grilled Cod with Almond Romesco Sauce.

Enjoy grilling and savoring the rich, nutty Romesco with delicate cod — a simple combination that always impresses.