Description
A vibrant and flavorful recipe for grilled cod served with a smoky, nutty Romesco sauce made from roasted hazelnuts, red peppers, and smoked paprika. This dish offers a perfect balance of tender, charred fish and a rich, tangy sauce that elevates the simple cod fillets to a gourmet level, ideal for a quick yet impressive weeknight or weekend meal.
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
Grilled Cod
- 4 (8-oz.) cod fillets
- Vegetable oil, for grill
Instructions
- Prepare Romesco Sauce: In a blender or food processor, pulse the roasted hazelnuts and smashed garlic clove until they are coarsely chopped. Add the drained roasted red peppers, chopped parsley, sherry vinegar, tomato paste, crushed red pepper flakes, 1/2 cup olive oil, and 1 1/2 teaspoons of smoked paprika. Process until the sauce is finely chopped and well combined. Taste the sauce and adjust by adding more crushed red pepper flakes if a spicier flavor is desired. Season with kosher salt and freshly ground black pepper to your liking.
- Season Cod Fillets: In a small bowl, mix the remaining 1 tablespoon of olive oil with 1/2 teaspoon smoked paprika. Brush this paprika oil evenly over both sides of the cod fillets. Generously season each fillet with kosher salt and freshly ground black pepper to enhance the flavors before grilling.
- Preheat and Prepare Grill: Heat your grill to medium-high and allow it to preheat for about 5 minutes. Clean the grill grates thoroughly, then lightly oil them with vegetable oil to prevent the fish from sticking while grilling.
- Grill the Cod: Place the seasoned cod fillets on the prepared grill and cover. Grill for approximately 6 minutes on each side, or until the fish is lightly charred, opaque, and flakes easily with a fork indicating it is cooked through. Use tongs or a spatula to carefully turn the fish to avoid breaking the fillets.
- Serve: Transfer the grilled cod fillets to a serving platter. Spoon some of the prepared romesco sauce over each fillet and sprinkle additional chopped fresh parsley for garnish. Serve the remaining romesco sauce on the side for dipping or additional flavor enhancement.
Notes
- Ensure the grill grates are well oiled to prevent the delicate cod fillets from sticking and breaking.
- You can substitute sherry vinegar with red wine vinegar if unavailable.
- For a milder sauce, reduce or omit the crushed red pepper flakes.
- If hazelnuts are unavailable, toasted almonds can be used as a substitute for the Romesco sauce.
- Letting the cod rest for a couple of minutes after grilling helps retain its juices and flavor.
