- 4 monkfish fillets, approximately 1/2 to 3/4 pound each
- freshly ground salt
- 2 T olive oil
- ground cinnamon for garnish
Mole makes 5 to 6 C of mole so you'll have lots and lots of leftovers for other dishes
- 6 to 8 T lard (preferably home-rendered)
- 2 to 4 C homemade chicken stock
- 4 oz dried ancho chiles
- 4 oz dried pasilla chiles
- 2 T pecans
- 2 T peanuts
- 2 T almonds
- 1 T sesame seeds
- 1/8 C dried apricots
- 1/8 C dried prunes
- 1/8 C raisins
- sherry (enough to cover the dried fruits)
- 1 large or 2 medium onions
- 4 unpeeled garlic cloves
- 1 large ripe tomato
- 8 oz tomatillos, with husks
- 1 plantain
- 1" cinnamon stick
- 1/2 t black peppercorns
- 2 cloves
- 1 t dried oregano
- 18 g chocolate (1/2 of an Abuelita chocolate tablet or other)
- salt to taste
Bring your chicken stock to a boil, then hold it at a simmer. Slice your dried peppers lengthwise. Open them up and take out the seeds and the veins. Set the seeds aside. You can discard the stems and veins.
Cut the apricots and plums to the size of the raisins and place them in a medium bowl. Pour sherry over the top of them until they are submerged, approximately 1/2 C. Set aside.
Melt 1 T large in the skillet and toast the spices. I started with the cinnamon sticks and clove and ended with the oregano. Once toasted, place them in the bowl with the peppers, nuts, and seeds.
Melt 1 T lard in the same skillet and char the seeds from the peppers. You want these really, really burnt. Place the seeds in a large mason jar filled with ice water. Let stand for 30 minutes. Change the water and ice and let stand for another 30 minutes.
Cut onion, tomato, and tomatillo into large chunks, Crush and mince the garlic. Melt 2 T lard in your skillet and cook onion, garlic, tomato, and tomatillo until everything is softened and the onion turning translucent. Place the chocolate in the mixture and cook until the chocolate is melted. Stir well to combine.
Combine all of the ingredients into one large bowl - the peppers, the sherry-soaked fruit, the chocolate-tomato mixture, and the charred pepper seeds. Now you are ready to combine all of the elements and purée all the ingredients, using either a blender and food processor combination or a blender by itself. In batches, purée everything until smooth.
Salt the monkfish, then preheat the oven to 400 degrees F. Heat olive oil in a flat skillet. Pat the fish dry and sear it for 3 to 4 minutes, turning it a few times to make sure that all sides are browned.
Warm the mole sauce and spoon a pool into individual serving dishes. Place a roasted monkfish fillet on the top. Dust with a scant sprinkle of ground cinnamon for garnish.