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Fillets with Mole Verde


  • Makes 4 to 6 servings

  • 4 tablespoons vegetable oil, divided
  • 1/4 cup chopped white onion
  • 1 to 2 jalapeño peppers, seeded and finely chopped
  • 1 cup chopped husked fresh tomatillos <I>or</I> 1 can (8 ounces) tomatillos, drained and chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground cumin
  • 1/3 cup coarsely chopped fresh cilantro
  • 1/3 cup plus 1 tablespoon water, divided
  • 1/2 teaspoon salt, divided
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon freshly ground black pepper
  • 2 eggs
  • 1 1/2 to 2 pounds small red snapper fillets or skinless sole fillets
  • 2 tablespoons butter


  1. 1. Heat 2 tablespoons oil in medium skillet over medium heat. Add onion and jalapeños; cook and stir 4 minutes or until softened. Add tomatillos, garlic and cumin; sauté 1 minute. Add cilantro, 1/3 cup water and 1/4 teaspoon salt; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes. Transfer to pitcher of KitchenAid® Torrent™ Blender. Cover and blend on medium-high speed until smooth. Return sauce to skillet; heat over low heat until hot. Keep warm.
  2. 2. Combine flour, remaining 1/4 teaspoon salt and black pepper in shallow bowl. Beat eggs and remaining 1 tablespoon water in another bowl. Coat fish with flour mixture, then with egg mixture.
  3. 3. Heat butter and remaining 2 tablespoons oil in large skillet over medium-high heat until foamy. Cook fish in batches 4 to 8 minutes or until golden brown on outside and opaque in center, turning once. Serve fish with warm sauce.
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