Description
This Grilled Cod with Romesco Sauce is a vibrant and flavorful seafood dish featuring tender, charred cod fillets topped with a smoky, nutty Spanish-inspired romesco sauce made from roasted hazelnuts, red peppers, and smoked paprika. Perfect for a quick and healthy dinner, this recipe combines the rich smokiness of grilled fish with the zesty, slightly spicy depth of the romesco sauce.
Ingredients
Scale
Romesco Sauce
- 1/2 cup roasted, unsalted hazelnuts
- 1 clove garlic, smashed
- 1 1/4 cups drained roasted red peppers (about 8 oz.)
- 1 tablespoon chopped fresh parsley, plus more for serving
- 1 tablespoon sherry vinegar
- 1 tablespoon tomato paste
- 1/4 teaspoon (or more) crushed red pepper flakes
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
- 2 teaspoons smoked paprika, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cod
- 4 (8-ounce) cod fillets
- Vegetable oil, for grill
Instructions
- Prepare the Romesco Sauce: In a blender or food processor, pulse the roasted hazelnuts and smashed garlic until coarsely chopped. Add the roasted red peppers, chopped parsley, sherry vinegar, tomato paste, crushed red pepper flakes, 1/2 cup of extra-virgin olive oil, and 1 1/2 teaspoons of smoked paprika. Process until the sauce reaches a finely chopped and well-blended texture. Taste the sauce and adjust by adding more crushed red pepper flakes if desired. Season with kosher salt and freshly ground black pepper to your liking.
- Season the Cod: In a small bowl, mix the remaining 1 tablespoon of olive oil with 1/2 teaspoon of smoked paprika to create a paprika oil. Brush this paprika oil evenly over the cod fillets. Generously season both sides of the fish with kosher salt and freshly ground black pepper to enhance flavor.
- Preheat and Prepare the Grill: Heat a grill to medium-high, allowing it to preheat thoroughly for about 5 minutes. Clean the grill grates well and lightly oil them with vegetable oil to prevent sticking and help achieve a nice sear on the cod.
- Grill the Cod: Place the cod fillets on the grill. Cover the grill and cook the fish until lightly charred and cooked through, approximately 6 minutes on each side. The fish should flake easily with a fork when done. Carefully transfer the grilled cod to a serving platter.
- Serve: Spoon some of the prepared romesco sauce over the grilled cod fillets. Sprinkle with additional chopped fresh parsley for garnish. Serve the remaining romesco sauce on the side to allow guests to add more as desired.
Notes
- Ensure the grill is properly oiled to prevent the delicate cod fillets from sticking and breaking apart.
- Adjust the amount of crushed red pepper flakes in the romesco sauce according to your preferred spice level.
- If you don’t have a grill, the cod can be cooked on a grill pan or broiled in the oven with similar results.
- Use fresh parsley for garnish to add a burst of color and freshness to the final dish.
- Leftover romesco sauce can be stored in the refrigerator for up to 3 days and used as a dip or spread.
