Grilled sablefish with mole sauce

By Spencer Watts
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SERVES
2
 TO
3
TOTAL TIME

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:

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

Grilled sablefish:

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

WATCH

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