Filete De Pez Espada Con Mole Ranchero Y Arroz Verde Recipe

PLATO FUERTE / ENTREE - INSTRUCCIONES

1. 1

   Verde sauce prep

   Rinse tomatillos and remove husks. In a blender, combine the tomatillos with cilantro leaves, jalapeño, garlic, and half of the onion. Blend until smooth to create the verde base for the arroz verde.

2. 2

   Sauté aromatics

   In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the remaining half onion and 2 of the garlic cloves (minced) and sauté until translucent, about 3-4 minutes.

3. 3

   Toast rice

   Stir in the long-grain white rice and toast for 2-3 minutes until the edges look glossy.

4. 4

   Cook arroz verde

   Pour the verde sauce over the rice along with the chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook 15-20 minutes until the rice is tender. Season with salt to taste.

5. 5

   Sear swordfish

   Pat swordfish fillets dry and season with a pinch of salt and pepper. In a separate skillet, heat the remaining olive oil over medium-high heat and sear the swordfish 3-4 minutes per side, until just cooked through and lightly golden. Remove and keep warm.

6. 6

   Warm mole ranchero

   Gently warm the mole ranchero sauce in a small saucepan until heated through and bubbling lightly.

7. 7

   Plate and finish

   Spoon arroz verde onto plates, lay the swordfish fillets on top, and spoon mole ranchero over the fish. Garnish with cilantro leaves and serve immediately.