Crispy Grilled Sablefish with Mole Sauce Recipe – Rich, Smoky & Bold Mexican-Inspired Seafood Dish

Crispy Grilled Sablefish with Mole Sauce Recipe

This grilled sablefish with mole sauce recipe combines buttery black cod with a rich, smoky mole sauce made from cocoa, ancho chilies, maple syrup, and toasted nuts. Featured on Fish the Dish, this bold seafood dish delivers deep Mexican-inspired flavours with a luxurious finish that elevates simple grilled fish into a restaurant-quality entrée.

The Inspiration

Mole is one of Mexico’s most iconic culinary traditions, known for its deep, complex layers of flavour that blend heat, sweetness, nuttiness, and bitterness into a single harmonious sauce. Traditionally served with poultry or meats, mole is a celebration of patience and balance, often involving dozens of ingredients that build richness and depth.

On Fish the Dish, Spencer Watts is known for taking globally inspired flavours and making them approachable for home cooks. This recipe reflects that philosophy by simplifying mole into a manageable yet deeply flavourful version that still respects its cultural roots. The result is a dish that feels both comforting and sophisticated, ideal for elevating a simple grilled fish into something truly memorable.

Ingredients

Mole Sauce

• 4 cloves garlic
• 1 cup (240ml) Vidalia onions, chopped
• 3 tablespoons (45ml) canola oil
• 2 teaspoons (10ml) cumin
• 2 teaspoons (10ml) paprika
• 3 tablespoons (45ml) Ancho chili paste
• 2/3 cup (160ml) maple syrup
• 2 cups (480ml) crushed tomatoes
• 5 tablespoons (75ml) cocoa powder
• ¼ cup (60ml) golden raisins
• ¼ cup (60ml) toasted almonds
• Salt and pepper, to taste

Method

• In a medium size sauce pan, heat oil over medium-high heat.
• Add onions and garlic and cook for 2 minutes.
• Add cumin, paprika, ancho chili paste, maple syrup, crushed tomatoes and cocoa powder and cook for 4-5 minutes.
• Add golden raisins and almonds, and cook for 2-3 minutes.
• Transfer sauce into a food processor and blend until texture is smooth.
• Transfer back into the pot and simmer for 3-4 minutes.
• If sauce is too thick, add water accordingly.
• Season with salt and pepper.

Ingredients

Grilled Sablefish

• 4 sablefish (or black cod) fillets, 6 ounces each or 180 grams each)
• 2 tablespoons (30ml) canola oil
• Salt and pepper. to taste
• Mole Sauce
• 1 lime
• 1 small bunch of cilantro

Method

• Preheat oven to 350^oF (180^oC).
• Heat oil in a grill pan over medium-high heat.
• Place fish fillets on grill, flesh side down.
• Cook for 2 minutes, turn 90 degrees clockwise and cook for another minute.
• When you reach nice grill marks on fish, flip over to skin side and cook for 2 minutes.
• Remove fish from grill, and place on a baking tray skin side down and put in the oven.
• Cook for 3-4 minutes.
• Remove fish from the oven, and serve immediately.
• Top fish with mole sauce, and garnish with lime wedges and cilantro leaves.

Serving Suggestions

This grilled sablefish with mole sauce is best served as a refined main course for dinner parties or special occasions. The rich, complex mole pairs beautifully with simple side dishes that allow the fish and sauce to remain the focus.

Serve alongside fluffy white rice, cilantro-lime rice, or warm corn tortillas to help soak up the deeply flavoured sauce. Roasted vegetables such as sweet potatoes, carrots, or peppers also complement the smoky cocoa and chili notes of the mole.

For a more elegant presentation, plate the sablefish in the center with mole sauce spooned over top and garnish with fresh cilantro and lime wedges. The lime adds brightness that cuts through the richness of both the fish and the sauce, balancing the overall dish.

Final Thoughts

This grilled sablefish with mole sauce recipe is a bold fusion of tradition and innovation, bringing together one of Mexico’s most iconic sauces with the buttery richness of black cod. The result is a dish that is layered, complex, and deeply satisfying, with every component contributing to a rich culinary experience.

What makes this recipe stand out is its balance of intensity and refinement. The mole is deeply flavourful yet smooth, the fish is tender yet structured, and the finishing touches of lime and cilantro bring everything into harmony. It’s a dish that feels both celebratory and comforting at the same time.