Ease of preparation rating: Medium.
Yield: 2-3 servings.
Mole Sauce
Ingredients:
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.
Grilled Sablefish
Ingredients:
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 350oF (180oC).
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.
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