This recipe for Grilled Cod with Roasted Red Pepper Sauce is not only delicious but also surprisingly easy to make. I still remember the first time I tried it. I had some friends over for dinner, and I wanted to impress them without spending hours in the kitchen. I stumbled upon this recipe, tweaked it a bit to my liking, and it was a total hit! Everyone raved about the vibrant flavors and how perfectly the cod was cooked. This recipe has since become a staple in my household, and I'm excited to share it with you.
The key to this dish is the combination of the delicate, flaky cod and the smoky, slightly sweet roasted red pepper sauce. Grilling the cod gives it a beautiful sear and a subtle smoky flavor that complements the sauce perfectly. Roasting the red peppers brings out their natural sweetness and creates a rich, velvety sauce that is simply divine. Trust me, once you try this, you'll want to make it again and again!
Required Equipments
- Grill
- Mixing Bowls
- Whisk
- Baking Sheet
- Blender or Food Processor
Grilled Cod with Roasted Red Pepper Sauce: Frequently Asked Questions
Grilled Cod with Roasted Red Pepper Sauce
This Grilled Cod with Roasted Red Pepper Sauce recipe delivers flaky, perfectly grilled cod topped with a vibrant, smoky-sweet homemade sauce. A restaurant-quality meal that's simple enough for a weeknight!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your grill to medium-high heat. Make sure the grates are clean to prevent sticking.
- Prepare the Cod: Gently pat the cod fillets dry with paper towels. This helps to get a nice sear on the grill. Season them generously with salt, black pepper, and a little paprika.
- Grill the Cod: Lightly oil the grill grates. Place the cod fillets on the grill, skin-side down if they have skin. Grill for about 4-6 minutes per side, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook it!
- Check for Doneness: The internal temperature of the cod should reach 145°F (63°C). Use a meat thermometer to ensure it's perfectly cooked. The fish should be opaque and easily flake apart.
- Roast the Red Peppers: Preheat your oven to 450°F (232°C). Halve the red peppers, remove the seeds, and place them cut-side down on a baking sheet. Roast for about 20-25 minutes, or until the skins are blackened and blistered.
- Steam the Asparagus: While the peppers are roasting, steam the asparagus spears until they are tender-crisp, about 5-7 minutes. Alternatively, you can roast them alongside the peppers for the last 10 minutes, drizzled with olive oil and seasoned with salt and pepper.
- Cool and Peel Peppers: Once the peppers are roasted, place them in a bowl and cover with plastic wrap for 10 minutes. This makes the skins easier to peel off. After 10 minutes, peel off the skins and discard them.
- Make the Sauce: In a blender or food processor, combine the peeled roasted red peppers, garlic cloves, olive oil, lemon juice, smoked paprika, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
- Assemble the Dish: Place the grilled cod fillets on a plate. Spoon the roasted red pepper sauce generously over the cod. Serve immediately with steamed or roasted asparagus on the side.
- Garnish (Optional): For an extra touch, garnish with a sprinkle of fresh parsley or a lemon wedge. It adds a pop of color and freshness to the dish.
📝 Notes
- For a spicier sauce, add a pinch of red pepper flakes.
- Garnish with fresh parsley or cilantro for added flavor.
🍎 Nutrition
Calories: 320 kcal
Protein: 25g
Fat: 18g
Carbohydrates: 15g
Fiber: 4g
Calcium: 80mg
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