Grilled Cod with Romesco Sauce
Spicy grilled fish that won't heat up your kitchen in the summer
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition Info Per Serving
Nutrition Facts
Grilled Cod with Romesco Sauce
Serving Size
0 g
Amount per Serving
Calories
300
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
5
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
99
mg
33
%
Sodium
280
mg
12
%
Potassium
0
mg
0
%
Carbohydrates
11
g
4
%
Fiber
3
g
12
%
Sugar
7
g
8
%
Protein
43
g
86
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
8
g
* Percent Daily Values are based on a 2000 calorie diet.