Pacific Black Cod Mole Verde Recipe

Brine (optional, for texture)

If time allows, brine cod in 4 cups cold water with 1 tablespoon kosher salt for 15–20 minutes, then rinse and pat dry. This step firms the flesh and seasons it through.

Pat fillets very dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper. Let sit at room temperature 10–15 minutes before cooking.

Heat a large skillet over medium-high heat. Add 2 tbs canola oil and heat until shimmering.

Place fillets skin-side down, pressing gently with a spatula for 20 seconds to ensure full skin contact. Cook skin-side down for 4–5 minutes, until skin is crisp and the fish is cooked about two-thirds of the way up the sides.

Flip carefully and add 2 tbs butter to the pan. Baste the top of the fillets with the foaming butter and cook 1–2 minutes more, until internal temperature reaches 125–130°F (52–54°C) for moist, medium doneness. Remove to a warm plate and squeeze a little lime over each fillet.

Preheat broiler or prepare a hot cast-iron skillet. Broil or roast tomatillos and poblanos (and Anaheim) on a sheet pan, turning, until charred and softened, about 6–10 minutes for tomatillos and 8–12 minutes for poblanos. Transfer chiles to a bowl and cover to steam 10 minutes, then peel and remove seeds (leave one chile with seeds if you want more heat).

While chiles roast, heat a dry skillet over medium and toast 1/2 cup pepitas and 1/4 cup sliced almonds until fragrant and lightly browned, about 3–4 minutes; transfer to a bowl. In the same skillet toast 1 cup tortilla pieces until crisp and slightly golden, about 2–3 minutes.

In a blender or food processor, combine roasted tomatillos, peeled poblanos, cilantro, parsley, epazote (if using), chopped white onion, garlic cloves, toasted pepitas, toasted almonds, tortilla pieces, 1 cup chicken/vegetable stock, 2 tbs olive oil, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp apple cider vinegar.

Blend on high until very smooth, scraping down sides as needed. If the sauce is too thick, add more stock 1–2 tbs at a time to reach a silky, pourable consistency. Taste and adjust salt, pepper, or vinegar. If you prefer a brighter green, add a small handful more fresh cilantro and pulse to incorporate.

Transfer the blended mole to a saucepan and simmer gently over low heat for 8–10 minutes, stirring occasionally to marry flavors and cook out raw flour/tortilla taste. If too thick, thin with additional stock. Keep warm until plating.

Heat a sauté pan over medium heat and add 1 tbs butter. When butter foams, add minced shallot and cook until translucent, about 1 minute.

Add diced chayote and cook, stirring, until just tender and beginning to brown at the edges, about 4–6 minutes.

Add heirloom corn kernels and cook 2–3 minutes until bright and slightly softened. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp lime juice. Stir in 1 tbsp chopped cilantro and remove from heat. Keep warm.

Warm the mole verde if needed and taste for final seasoning. Rewarm the cod briefly in a 250°F (120°C) oven for 3–4 minutes if it has cooled.

Spoon a generous ladle (about 1/3–1/2 cup) of mole verde onto each plate, spreading into a shallow pool.

Place a black cod fillet on top of the mole, skin-side up for crisp texture.

Nestle 1/4 cup of the heirloom corn & chayote next to the fish.

Scatter pomegranate arils (about 2 tablespoons per plate) and toasted pepitas around the plate. Drizzle a little finishing olive oil over the fish and add microgreens or baby cilantro for brightness.

Serve immediately with lime wedges on the side.