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Grilled Sablefish with Mole Sauce

Holy Mole Sauce!  Spencer Watts is grilling Sablefish on Fish The Dish!


Grilled Sablefish
4 sablefish (or black cod) fillets, 6 oz each
2 tablespoons canola oil
Salt and pepper to taste
1 lime
1 small  bunch of cilantro
Mole Sauce
4 cloves garlic
1 cup Vidalia onions chopped
3 tablespoons canola oil
2 teaspoons cumin
2 teaspoons Ancho chili paste
2/3 cup maple syrup
2 cups crushed tomatoes
5 tablespoons cocoa powder
1/4 cup golden raisins
1/4 cup toasted almonds
Salt and pepper to taste 

Preheat the oven to 350​°F. 

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

Heat oil in a grill pan over medium-high heat. Please fish fillets on grill flesh side down. 
Cook for 2 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 2 minutes. 
Remove fish from grill, and place on a baking tray skin side down and put in over. Cook for 3-4 minutes. 
Remove from oven, and serve immediately. 
Top fish with mole sauce and garnish with lime wedges and cilantro leaves.  

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