Fish Fillets In Mole Verde Recipe

Name: Fish Fillets In Mole Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound tomatillos, husked, rinsed, coarsely chopped; 1 large bunch fresh cilantro with stems (about 2 cups packed); 1/2 cup water; 1/2 cup (lightly packed) fresh Italian parsley leaves; 1/2 cup (lightly packed) fresh mint leaves; 3 garlic cloves, peeled; 1 2-inch-long jalapeno chile, stemmed; 2 tablespoons fresh lime juice; 1 tablespoon olive oil; 1 1/4 teaspoons salt; 1/2 teaspoon ground cumin; 1/2 teaspoon aniseed; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cloves; 1/4 teaspoon ground black pepper; 8 ounces assorted fresh mushrooms (such as button, stemmed shiitake, and oyster), sliced, divided; 8 teaspoons olive oil, divided; 4 (6-ounce) halibut or cod fillets (1 inch thick)

Servings: persons

1/4 pound tomatillos, husked, rinsed, coarsely chopped
1 large bunch fresh cilantro with stems (about 2 cups packed)
1/2 cup water
1/2 cup (lightly packed) fresh Italian parsley leaves
1/2 cup (lightly packed) fresh mint leaves
3 garlic cloves, peeled
1 2-inch-long jalapeno chile, stemmed
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 1/4 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon aniseed
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
8 ounces assorted fresh mushrooms (such as button, stemmed shiitake, and oyster), sliced, divided
8 teaspoons olive oil, divided
4 (6-ounce) halibut or cod fillets (1 inch thick)

1
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375u00b0F. Finely chop tomatillos in processor. Add cilantro and blend until coarsely chopped. Add 1/2 cup water and next 12 ingredients; blend tomatillo sauce until smooth.
2
Place 2 shallow ovenproof bowls on each of 2 large rimmed baking sheets. Divide half of mushrooms among bowls; sprinkle lightly with salt and pepper. Drizzle 11/2 teaspoons oil, then 2 tablespoons tomatillo sauce over each. Top each with 1 fish fillet; sprinkle with salt and pepper. Top with remaining mushrooms and tomatillo sauce. Drizzle 1/2 teaspoon oil over each. Cover baking sheets with foil, sealing sheets at edges. Bake until fish is just opaque in center, about 25 minutes.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 pound tomatillos, husked, rinsed, coarsely chopped, 1 large bunch fresh cilantro with stems (about 2 cups packed), 1/2 cup water, 1/2 cup (lightly packed) fresh Italian parsley leaves, and more.

Yes, Fish Fillets In Mole Verde falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Fillets In Mole Verde

How did you like this recipe?

Frequently Asked Questions