Looking for something new to throw on the grill? Try grilled wahoo or cod with a zesty romesco sauce.
Disclosure: This is a sponsored post on behalf of Bertolli. For more information, see my disclosures page. All opinions are my own.
Are you a Top Chef fan? Do you remember Fabio Viviani, Season 5’s fan favorite? The recipe below was created by Chef Fabio.
Cod vs. Wahoo
I saw this recipe for cod and knew immediately what I was going to do with that piece of wahoo in my freezer. I live in a fishing community, so fresh seafood is abundant. I can even walk to a local harbor in the afternoon and buy fish that was swimming that morning. It doesn’t get much fresher than that.
Cod, a dense white fish, is caught primarily in the North Atlantic and isn’t available here in coastal North Carolina. Wahoo, on the other hand, is found in tropical and subtropical waters so we have it locally. It’s also a white fish and I thought it would be a perfect substitute for the cod. For those who aren’t familiar with wahoo, all you need to know is that the Hawai’ian word for wahoo (“Ono”) is also the word for “tasty.”
How to Make Grilled Wahoo
Here are my notes about Chef Fabio’s Grilled Cod with Romesco Sauce recipe that appears below:
- I substituted wahoo for the cod.
- I had a 1-1/2 pound chunk of fish and I grilled it whole instead of cutting it into individual servings first. I thought it would hold up better on the grill this way.
- The Grillmaster used a rectangular cutting board and formed heavy duty foil around it to make a container for the fish. Then he put the cutting board underneath the foil for support as he carried the fish to the grill. Brilliant!
- We put the fish (in the foil) on a hot charcoal grill, then immediately covered it and closed the vent to bring the temperature down quickly. We cooked the fish for about 20 minutes and did not turn it. This allowed the bottom to become amazingly crunchy.
- I sent The Grillmaster to the store for a poblano pepper and I’m not 100% sure that’s what he came home with. Our romesco sauce had quite a kick, but that’s how we like it. Your mileage may vary.
- This recipe is really, really easy to make and it won’t heat up your kitchen in warmer weather.
I’d love to hear what local fish you would use in this recipe or anything else you’d like to share about olive oil. Or Fabio.
Grilled Cod with Romesco Sauce
- 3 medium red bell peppers stems removed and seeded
- 1 fresh poblano chile pepper stem removed and seeded
- 1 large firm tomato seeded and chopped
- 1 tablespoon Bertolli® Extra Virgin Olive Oil
- 1 tablespoon Bertolli® Pinot Grigio White Wine Vinegar
- 1/2 tablespoon chopped walnuts
- 1/2 teaspoon firmly packed brown sugar
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic
- 4 6 ounce cod fillets
- 1 tablespoon Bertolli® Classico Olive Oil
- 4 lemon wedges
- 8 leaves fresh basil
Grill peppers, turning occasionally, 20-25 minutes or until skin is black on all sides.
Place in a large bowl, cover with plastic wrap and let cool, 15 minutes. Peel peppers.
Process tomato, peppers, Bertolli® Extra Virgin Olive Oil, Bertolli® Pinot Grigio White Wine Vinegar, walnuts, brown sugar, chili powder, salt, black pepper and garlic in a food processor until smooth or desired consistency.
Brush fish with Bertolli® Classico Olive Oil. Season fish, if desired, with salt and black pepper. Place piece of aluminum foil on grill grate. Place fish on top of foil and grill fish, turning once, until fish flakes with a fork, about 10 minutes. Serve sauce over fish and garnish with lemon wedges and basil leaves.
I substituted a 1-1/2 pound piece of wahoo (ono) for the cod and grilled it in one chunk so it would hold up better on the grill.