Seared Cod with Chile Sauce

1. 1

   In a medium cast-iron skillet, toast the chiles over moderately high heat until fragrant, about 1 minute.

2. 2

   Fill a small bowl with very hot water and submerge the toasted chiles in it until softened, about 5 minutes.

3. 3

   Drain the chiles; discard the soaking liquid.

4. 4

   Meanwhile, in the same skillet, cook the tomatoes and onion cut side down over high heat until they begin to blacken, about 3 minutes.

5. 5

   Transfer the tomatoes and onion to a blender and add the softened guajillos, garlic and stock; puree until smooth.

6. 6

   In a medium saucepan, heat 1 1/2 tablespoons of the vegetable oil.

7. 7

   Add the flour and whisk over moderate heat until smooth.

8. 8

   Slowly whisk in the chile sauce and season with salt and pepper.

9. 9

   Simmer, stirring occasionally, until the sauce has thickened slightly, about 8 minutes.

10. 10

    Season the cod with salt and pepper.

11. 11

    In a large nonstick skillet, heat the remaining 1 tablespoon of vegetable oil.

12. 12

    Add the cod and cook over moderately high heat until white throughout, about 4 minutes per side.

13. 13

    Transfer the cod to plates, spoon the guajillo chile sauce on top and serve immediately.

No additional tips available.