Mole Poblano is a thick, rich sauce typically made with chilis, fruit, nuts or seeds and Mexican chocolate. Mole poblano comes from Puebla, a region known for its culinary creations, unique architecture and pottery.
Brought to you by home chef Elizabeth Van Orden
Ingredients:
- 4 Center Cut Cod Loins
- 1 cup jarred mole polano or rojo sauce
- 4 cups chicken stock
- 1 oz dark chocolate
- 1 T almond butter or peanut butter
- 1 tsp kosher salt
- Sesame seeds
- Olive oil
- White onion/cilantro to garnish
- Salt and pepper
Instructions:
- Combine mole paste with chicken stock in a pot over medium heat.
- Add dark chocolate and nut butter, adding salt and/or sugar to taste.
- Pat cod filets dry and season with salt and pepper.
- Heat a fry pan over medium heat.
- Add olive oil to the hot pan and sear cod about 2-3 minutes on the first side or until browned, flip over and continue to cook until cod is just starting to flake, it will continue to cook once you take it off the heat. Remove cod fillets to serving plates.
- Top cod with mole and sprinkle with sesame seeds. Garnish with white onion and/or cilantro. Serve with traditional red rice and/or black beans.
Serves 4
