Pescado en Mole Verde

Instructions

FOR THE MOLE: Adjust oven rack 8 inches from broiler element and heat broiler. Arrange 8 poblanos and 3 jalapeños in even layer on aluminum foil–lined baking sheet and broil until blackened all over, about 16 minutes, turning as needed to ensure even charring. Transfer chiles to bowl, cover, and set them aside to steam for at least 30 minutes. Peel off charred skin and remove seeds and stems. Discard peels, stems, and seeds and reserve remaining chiles.
While chiles steam, arrange 27 tomatillos, husks removed, tomatillos rinsed, in even layer on empty sheet then broil until blackened all over and tender, about 12 to 14 minutes, turning as needed to ensure even charring. Set aside to cool.
Spread ¾ cup raw pepitas in even layer on comal, then place comal over medium heat. Toast pepitas, stirring them frequently, until fragrant and golden, 4 to 6 minutes. Transfer pepitas to bowl and set aside to cool. Add 25 cloves garlic, unpeeled, to empty comal and cook until charred and tender, 10 to 15 minutes. Set aside until cool enough to handle, then peel garlic. Add 1 teaspoon flaked Mexican cinnamon stick and ¾ teaspoon cumin seeds to empty comal and toast, turning and stirring frequently, until fragrant and slightly darkened, about 30 seconds. Transfer to bowl and set aside to cool. Once cooled, grind spices to fine powder in spice grinder.
Bring 2 quarts water to boil in medium saucepan. Fill large bowl halfway with ice and water and set aside. Add 1½ cups parsley leaves and tender stems and 1 cup epazote leaves to boiling water and cook until herbs are bright green and wilted, about 20 seconds. Immediately transfer herbs to water bath using tongs or wire skimmer. Once herbs are cooled, transfer to kitchen towel to dry. Wipe empty saucepan dry.
Heat ½ cup neutral oil in saucepan over medium heat until shimmering. Add 2 white onions, cut into 1-inch pieces and cook until golden brown and caramelized, about 8 minutes. Add reserved chiles, tomatillos, peeled garlic, ground spices, and toasted pepitas and cook until spices are fragrant, about 1 minute. Add 3 cups water and bring to simmer. Reduce heat to low and simmer for 20 minutes. Remove from heat and let cool slightly, about 20 minutes.
Working in batches, transfer ingredients from saucepan to blender jar along with blanched herbs and 2 tablespoons kosher salt. Puree until very smooth, about 2 minutes on high speed, scraping blender jar halfway through. (You may need to add extra water when blending to achieve correct thickness. Ultimately, blended mixture should resemble final desired texture of mole: silky and smooth, coating back of spoon.) Taste and adjust seasoning with salt as needed. (Cooled mole can be refrigerated for up to 1 week or frozen for up to 2 months.)
FOR THE PESCADO: Pat 4 striped bass fillets dry with paper towels then sprinkle all over with 1½ teaspoons salt. Add 3 cups mole to Dutch oven, then nestle fish into mole. Bring to gentle simmer over medium heat, then reduce heat to low, cover and simmer gently until fish is cooked (internal temperature should register 130 degrees), 8 to 10 minutes.
Carefully transfer fish to serving platter and tent with foil. Thin mole with warm water if needed, whisking to recombine and season to taste. Spoon mole over fish, garnish with roasted pepitas, and serve.
1. 9.Enjoy!
   

   Save this to your Cooked Recipes Collection.

   Add to My Cooked Recipes