Fish Fillets In Mole Verde Food

ROASTED HALIBUT FILLETS WITH SALSA VERDE

Steps:

• In a mixing bowl, combine all the ingredients except the halibut. Spoon some of the salsa over the fish and serve.

MOLE VERDE

Steps:

• First things first, get all of those vegetables chopped and your other ingredients ready to go before you begin! The timing of adding each ingredient is important so you don't want to burn your onions while you're trying to chop the broccoli, okay?!
• Okay, grab an 8-quart pot, add the tablespoon of oil and set on a medium-high burner. Once the oil is hot but not smoking add the onions and potatoes. You want to cook the onions til they just start getting a bit of color. Keep stirring them with a wooden spoon. Bonus points if you have a flat bottom wooden spoon! When the onions are ready, add the sage leaves, bay leaves, garlic, salt and pepper. Stir all that up real good and saute until you can really smell the sage and garlic, 1 to 2 minutes. Now add the water, scrape the bottom of the pot with your spoon to get up all those good bits and bring this up to a boil. Let this boil until your potatoes are soft, about 5 minutes.
• While you wait for the potatoes to get soft you want to set up your blender and a fine mesh strainer over another pot, bowl or container that you'll strain the sauce into.
• When the potatoes are soft, you'll add the Anaheim peppers and broccoli to the pot and stir to combine. Cook until the broccoli stems are just soft, aka al dente. This is a key step so don't get distracted! Put your phone in another room and focus on the vegetables! You want your sauce to be bright green so pay attention. As soon as the broccoli is ready, kill the heat on the pot and add the parsley and sunflower seeds and give it a good stir. Immediately take your pot to where you're going to blend the sauce. Blend the mole in two or three batches, depending on the size of your blender. Remember that your mole is piping hot so make sure to start your blender on low and increase the speed slowly, unless you want mole on your ceiling. As you increase the speed, reserve enough of the remaining 1/2 cup olive oil for each successive batch add the oil to the blender. Let the mole blend on high for about a minute until it's really well blended. As you work each batch you may want to adjust the amount of liquid in the blender. If it seems too thin, then don't add as much of the cooking liquid on the next batch and vice versa. Think rich, silky potato soup you could scoop up with a tortilla.
• Strain each batch through your strainer. You can use a ladle to help push the mole through the strainer and speed things up a bit. After you have blended up and strained all the mole, whisk it together so the final sauce is consistent throughout.
• At this point the mole is ready to serve. If you're making ahead of time, try and get the mole into an airtight container and cooling in the fridge as quickly as possible to keep that bright green color. You can also freeze the mole for that dinner party you're having in a month.

FISH FILLETS IN MOLE VERDE

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Finely chop tomatillos in processor. Add cilantro and blend until coarsely chopped. Add 1/2 cup water and next 12 ingredients; blend tomatillo sauce until smooth.
• Place 2 shallow ovenproof bowls on each of 2 large rimmed baking sheets. Divide half of mushrooms among bowls; sprinkle lightly with salt and pepper. Drizzle 11/2 teaspoons oil, then 2 tablespoons tomatillo sauce over each. Top each with 1 fish fillet; sprinkle with salt and pepper. Top with remaining mushrooms and tomatillo sauce. Drizzle 1/2 teaspoon oil over each. Cover baking sheets with foil, sealing sheets at edges. Bake until fish is just opaque in center, about 25 minutes.

SALMON IN LUXURIOUS GREEN SESAME PIPIAN (SALMON EN PIPIAN VERDE

Steps:

• In a blender or food processor, process the salsa to a smooth puree.
• Heat the oil in a very large (12 inch) skillet over medium high heat. When it is hot, add the salsa all at once. Stir as the salsa reduces to the consistency of tomato paste, about 5 minutes.
• Stir in the broth and the tahini. Return to a boil, then reduce the heat to medium low and let simmer 10 minutes. Taste and season with salt, usually about ½ tsp, and a little sugar. (The sugar will help balance the natural tartness of the salsa.).
• While the sauce is simmering, pour the peas into a microwaveable bowl, sprinkle on a Tbsp of water, cover with plastic wrap and poke a couple of holes in the top. Microwave on high until the peas are hot and tender, anywhere from 1 minute for frozen peas to 4 or 5 minutes for fresh peas; discard water.
• When the sauce has simmered for 10 minutes, nestle the fish fillets in it, completely submerging them. Continue simmering gently until the fish flakes when pressed firmly, usually 5 to 6 minutes for ½ inch thick fillets. (Check it by lifting up a fillet on a metal spatula and pressing it with your finger or the back of a spoon.).
• Transfer a fish fillet to each dinner plate. Spoon a portion of the sauce over the top. Strew with the peas, sesame seeds and cilantro.
• Variations:.
• You can replace the peas with a couple of medium-large red-skin boiling potatoes cut into eighths (microwave them until tender, about 8 minutes). Mix the potatoes into the sauce after transferring the fillets to the dinner plates. A can of white beans makes a great replacement for the peas; drain and rinse them before adding them to the sauce. This dish is also wonderful made with boneless, skinless chicken breasts or semi-boneless quail; poach the birds in the sauce as described or, for added flavor, brown them in oil in the large skillet, then remove them and, without washing the skillet, cook down the pureed salsa. Tahini is an easy addition because it's smoothly ground, but you can use the very traditional pumpkin seeds or almonds or peanuts; puree them with the salsa, but stir carefully as you cook the mixture down to a paste (it will stick more easily than the salsa alone) After the sauce has simmered 10 minutes, it will likely be quite coarse looking; reblend the hot sauce in a loosely covered blender to smooth it out.

FISH FILLETS WITH MEDITERRANEAN SAUCE

Steps:

• TO PREPARE SAUCE:.
• Combine first seven ingredients in a saucepan.
• Simmer for 30 minutes.
• Add olive oil, and simmer for an additional 30 minutes or until sauce is thickened and reduced in volume.
• Add Salt and Pepper to taste.
• Serve sauce over fish.
• TO PREPARE FISH:.
• There are various methods you may use but I prefere one of the following:.
• METHOD ONE:Preheat oven to 400°F Butter a baking dish large enough to hold all the fillets in one layer, and place the fish in it.
• Dot with butter, salt and pepper to taste.
• Cook in the oven 10-12 minutes, or until fish flakes easily with a fork.
• OR.
• METHOD TWO: Place fish fillets on a large piece of aluminum foil.
• Salt and pepper to taste.
• Fold foil securely around fish and place in steamer over boiling water.
• Steam about 5 minutes, or until fish flakes easily with a fork.