Fillets with Mole Verde

Fillets with Mole Verde

Fillets with Mole Verde


Makes 4 to 6 servings


1/4 cup vegetable oil, divided
1/4 cup chopped white onion
1 or 2 fresh jalapeño peppers,* seeded and finely chopped
1 cup fresh tomatillos, husked, or 1 can (8 ounces) tomatillos, drained and chopped
2 cloves garlic, minced
1/4 teaspoon ground cumin
1/3 cup plus 1 tablespoon water, divided
1/3 cup coarsely chopped fresh cilantro
1/2 teaspoon salt, divided
1/3 cup all-purpose flour
1/8 teaspoon black pepper
1 egg
2 tablespoons butter or margarine
1-1/2 to 2 pounds small red snapper fillets or skinless sole fillets
Cilantro sprig and tomatillos for garnish
Carrot sticks (optional)

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Heat 2 tablespoons oil in small skillet over medium heat until hot. Add onion and jalapeño peppers. Cook and stir 4 minutes or until softened. Add tomatillos, garlic and cumin. Cook and stir 1 minute.
  2. Add 1/3 cup water, chopped cilantro and 1/4 teaspoon salt. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 20 minutes. Pour into blender; process until smooth. Return sauce to skillet; remove from heat. Set aside.
  3. Combine flour, remaining 1/4 teaspoon salt and black pepper on plate. Beat egg with remaining 1 tablespoon water in shallow bowl.
  4. Heat butter and remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until foamy. Working with as many fillets as will fit in skillet in single layer, lightly coat each fillet on both sides with flour mixture; shake off excess. Dip into egg mixture; let excess drain off. Cook 4 to 8 minutes until light brown on outside and opaque at center, turning once. Remove to serving plate; keep warm. Repeat with remaining fillets.
  5. Quickly heat reserved sauce over medium heat until hot, stirring frequently. Pour over and around fish. Garnish, if desired. Serve with carrot sticks.

Check out more recipes for Mexican