This flavorful green mole is a labor of love but delivers rich and delicious results. For Green Mole Step 1 Place pumpkin seeds in dry cast iron skillet set over medium heat.
Place allspice, peppercorns, clove and cumin seeds in the same skillet set over medium heat. Add pumpkin seeds to a spice grind or food processor; pulse until finely ground.
Step 3 Place corn tortilla in the same dry cast iron skillet set over medium-high heat for 30 to 60 seconds per side or until toasted and blistered in spots. Step 5 Add Swiss chard, toasted tortilla, remaining chicken broth, cilantro, parsley, oregano, 1 tsp each salt and pepper to blender; pulse until smooth.
Tip Add ¼ cup packed fresh epidote leaves to mole if available. Native to Mexican cuisine, right alongside Enchiladas with Salsa Verde, mole can be used in a wide variety of ways, changing in color and taste depending on the ingredients added.
Much more than a simple sauce, mole is meant as a nutritious and spicy accompaniment for different ingredients like pork, chicken or fish. Although it may require slightly more care and dedication than other simpler recipes, make this into a family event and get everyone involved to create your own new traditions in the kitchen.
If you’re feeling intimidated by the recipe list, simply gather all that you’ll need and read through the directions carefully before starting. This recipe is packed with vibrant green colors and roasted white grouper making it naturally free of beef, perfect to add to your Meatless Monday or Friday Meals.
If you want to make this completely vegetarian simply serve mole with a portion of white rice and your favorite beans. This homemade green mole made from a delicious combination of roasted seeds and spices blended with vegetables like tomatillos, spicy pompanos and jalapeños is served simply with white rice and roasted grouper for a tasty dinner that everyone will savor.
Step 1 Place pumpkin seeds in dry cast iron skillet set over medium heat. Place allspice, peppercorns, clove and cumin seeds in same skillet set over medium heat.
Add pumpkin seeds to a spice grind or food processor; pulse until finely ground. Step 3 Place corn tortilla in same dry cast iron skillet set over medium-high heat for 30 to 60 seconds per side or until toasted and blistered in spots.
Step 5 Add Swiss chard, toasted tortilla, remaining chicken broth, cilantro, parsley, oregano, 1 tsp each salt and pepper to blender; pulse until smooth. Cook ground seed and spice mixture for 2 to 3 minutes or until well coated in oil and shiny.
This vibrant green mole with grouper served over rice is a celebratory dish that you can use to liven up your day anytime. Although native to Puebla and Oaxaca Mexico, mole, in all of its varieties, is now a household dish made internationally across cultures and countries.
Our version, ff course, could not be made possible without a steaming plate of Mahatma White Rice to soak up every last bit of this flavor-packed marinade and fish! Not only do the hearty grains offer a vessel to devour your green mole, but they also help to make this a balanced meal.
If using frozen, when your fish has fully thawed in the fridge coat it in olive oil and season with salt and pepper. After all of your hard work, it’s time to pat yourself on the back and savor the homemade taste of your mole.
We suggest you enjoy the fruits of your labor and use a bit on your weekly recipes like a Vegetable Burrito Rice Bowl. 06/11/2008 I did not marinate the files instead I simply poured lime juice on them added the veggies and popped them in the oven.
I cooked it exactly the same amount of time and at 350 but the files were a bit dry... Maybe 10-15 minutes less would have worked better? The flavor was nice with the onion tomatoes and peppers.
The lime taste was a bit overwhelming for this fish. I had it with pineapple rice casserole and the tart taste from the lime was offset by the sweetness of the pineapple.
Secondly I loved that I didn't have to fry this fish to get a nice flavor. The lime does a good job of getting that fishy smell and taste out of the fish.
No real reason I saw the recipe that day and didn't have time to marinate as suggested. I skipped the bell peppers didn't have any on hand.
Born in Florida but raised in the coastal region of Colombia and then Miami, Marquez combined his Caribbean and Latin American inuences to create a simple and nutritious tropical grouper recipe just for South Tampa Magazine readers. Served with coconut quinoa (which can be substituted with rice, Marquez says) and a green salad, this meal ts gluten-free, pescatarian and even paleo diets, if eaten without the quinoa.
Tip From The Chef: “Squeeze lemon or lime juice on both sides of the sh as it cooks to help bring out the avor. SALSA In a mixing bowl, add pineapple, mango, onions, cilantro, lime juice, salt and pepper, and mix all together.
In a blender, add straw-berries, maple syrup, Dijon mustard, balsamic vinegar, salt and pepper In a mixing bowl, add the eld greens, berries and about 2 tbsp.
Baked Fish and Rice Recipe | Taste of Home Skip to main content “I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house,” states Jo Growth of Plainfield, Iowa.
In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Add the broccoli, Parmesan cheese and half of the onions.
Top with fish fillets; sprinkle with paprika. Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork.
Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.
Nutrition Facts 1 cup: 392 calories, 16g fat (6g saturated fat), 81 mg cholesterol, 722 mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 29g protein. As mentioned in Wednesday’s article, Green Seasoning is used in Trinidad and Tobago in a number of recipes.
In this recipe, we feature Black Grouper, a fish native to the Caribbean and found in coral reefs around Trinidad and Tobago. This fish has a mild flavor which blends perfectly with the herbaceous taste of the Green Seasoning.
Below you will find a complete meal featuring local ingredients commonly found on the islands. 2 -8 ounce files Black Grouper, Fresh, Skinned 1 tbsp.
(15 mL) Vegetable Oil 1 cup (240 g)Green Seasoning 1 tsp. (15 g) Garlic, minced 2 each Bay Leaves ¼ cup (60 g) Cilantro* (Shadow Ben), chopped 1 tsp.
In a small sauce pan combine tamarind juice, red onions, mango, brown sugar, raisins, lime juice, ginger, curry powder and salt. In a glass bowl, combine oil and Green Seasoning, and mix well.
Reduce heat to a simmer and cover with a tight-fitting lid. Gently stir in hot pepper sauce, cilantro and toasted coconut.
Remove fish from Green Seasoning and reserve marinade for grilling. Follow us on Instagram and Twitter and tag your culinary creations with #ACW recipes.
Quick tip: Serve the grouper with microwaved white rice instead of the Basmati recipe below. Mix ketchup, soy sauce and vinegar together in a small bowl.
Add salt and pepper to taste to the cooked side of the fish. Add tomatoes and capers to the skillet and sauté 2 minutes, stirring once or twice.
Wine suggestion: Grouper with a tangy tomato sauce would be nicely matched by a sauvignon blanc. Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 2 medium tomatoes, ¾ pound grouper, 1 small bottle capers, 1 can olive oil spray and 1 small package Basmati rice. Staples: ketchup, low-sodium soy sauce, white distilled vinegar, olive oil, salt, and black peppercorns.