Swordfish With Mole Ranchero And Green Chile Rice Recipe

PLATO FUERTE / ENTREE

1. 1

   Toast and soak chiles

   Toast dried guajillo chiles (3 pieces) and dried ancho chiles (2 pieces) in a dry skillet over medium heat until fragrant, about 1-2 minutes. Remove stems and seeds, then soak in hot water for 15 minutes to soften.

2. 2

   Make mole base

   In a blender, combine the soaked chiles with chopped onion (1 each), garlic (3 cloves), and ripe tomatoes (2). Add almonds (0.25 cup) and sesame seeds (2 tbs), then blend. Pour in chicken stock (1 cup) and blend until smooth.

3. 3

   Simmer mole ranchero

   Heat olive oil (2 tbs) in a skillet over medium heat. Add the chile puree and simmer for 10-15 minutes until slightly thickened. Season with salt (0.5 tsp) and pepper (0.25 tsp). Stir in fresh lime juice (2 tbs) and adjust texture with extra stock if needed.

4. 4

   Prepare green chile rice

   Rinse white rice (1 cup) until the water runs clear. In a pot, heat olive oil (1 tbs) and sauté half a yellow onion, finely chopped, until translucent. Add garlic (2 cloves) and roasted green chiles (1 cup); stir 1 minute. Add rice and toast 2-3 minutes.

5. 5

   Cook rice and finish

   Add chicken stock (2 cups); bring to a boil, then reduce heat, cover, and simmer 15-18 minutes until rice is tender. Remove from heat, let stand 5 minutes, then fluff. Stir in cilantro (2 tbs) and lime juice (1 tbs); season with salt (0.5 tsp).

6. 6

   Sear swordfish

   Pat swordfish steaks dry and brush with olive oil for searing. Season on both sides with salt (1 tsp) and pepper (0.5 tsp). In a heavy skillet, sear the swordfish over medium-high heat 3-4 minutes per side until just opaque in the center.

7. 7

   Plate and garnish

   Spoon mole ranchero over each swordfish fillet. Plate with a bed of green chile rice and garnish with fresh lime wedges on the side.