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Home RecipesGrandMother´s Cook Book Cod with Mole Verde. A Quick Recipe for the Week.

Cod with Mole Verde. A Quick Recipe for the Week.

by Carlos Dragonné
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One of the great advantages of having Ready to Serve Mole Ready to Serve Mole at home is having the flavors of Mexican cuisine at hand, ready for any cravings. This time we made Cod with Mole Verde. And we did it in a simple and delicious way.

Bacalao con Mole

For the Cod with Mole we will need:

  • Cod fillets
  • Chambray onions
  • 1 package of Doña María Ready to Serve Mole
  • Radishes
  • Cilantro

Bacalao

Remove the fillets of black from the fridge or freezer until they reach room temperature. Use napkins or paper towel to dry them well. Once they are ready, add a little avocado oil in a hot pan. When the oil is hot, add the fillets with the skin faced down. Cook about 5 minutes per side to achieve the correct golden color.

Bacalao con Mole

For the garnish we are going to cut the chambray onions so only the bulb remains. In a small bowl, mix toasted sesame oil, olive oil, salt and pepper. We cover the onion bulbs in this mixture and cook them in a comal. When they are going to serve, use a blowtorch to blacken the outer layer.

Serve the cod bathed in the Ready to Serve Mole Verde, topped with slices of radish and cilantro, and the onions on the side. And while we are on the topic, check out our other recipes with mole.

This post is also available in: esEspañol

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