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Grilled sablefish with mole sauce
Ingredients
Mole sauce:
- 4 cloves garlic
- 1 cup (240 milliliters) vidalia onions, chopped
- 3 tablespoons (45 milliliters) canola oil
- 2 teaspoons (10 milliliters) cumin
- 2 teaspoons (10 milliliters) paprika
- 3 tablespoons (45 milliliters) ancho chili paste
- 2/3 cup (160 milliliters) maple syrup
- 2 cups (480 milliliters) crushed tomatoes
- 5 tablespoons (75 milliliters) cocoa powder
- 1/4 cup (60 milliliters) golden raisins
- 1/4 cup (60 milliliters) toasted almonds
- Salt and pepper, to taste
Grilled sablefish:
- 4 sablefish (or black cod) fillets, 6 oz. each or 180 g each)
- 2 tablespoons (30 milliliters) canola oil
- Salt and pepper, to taste
- Mole sauce
- 1 lime
- 1 small bunch of cilantro
Directions
Mole sauce:
- In a medium size sauce pan, heat oil over medium-high heat.
- Add onions and garlic and cook for two minutes.
- Add cumin, paprika, ancho chili paste, maple syrup, crushed tomatoes and cocoa powder and cook for four to five minutes.
- Add golden raisins and almonds, and cook for two to three minutes.
- Transfer sauce into a food processor and blend until texture is smooth.
- Transfer back into the pot and simmer for three to four minutes.
- If sauce is too thick, add water accordingly.
- Season with salt and pepper.
Grilled sablefish:
- Preheat oven to 350F (180C).
- Heat oil in a grill pan over medium-high heat.
- Place fish fillets on grill, flesh side down.
- Cook for two 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 two minutes.
- Remove fish from grill, and place on a baking tray skin side down and put in the oven.
- Cook for three to four minutes.
- Remove fish from the oven, and serve immediately.
- Top fish with mole sauce, and garnish with lime wedges and cilantro leaves.
