Seared Cod with Chile Sauce
Ingredients
- 4 dried guajillo or ancho chiles, stemmed and seeded ⓘ
- 2 small plum tomatoes, halved
- 1/2 medium onion ⓘ
- 1 garlic clove ⓘ
- 1 cup chicken stock or low-sodium broth ⓘ
- 2 1/2 tablespoons vegetable oil
- 1 tablespoon all-purpose flour ⓘ
- Salt and freshly ground pepper ⓘ
- Four 6- to 7-ounce skinless cod fillets ⓘ
Instructions
- In a medium cast-iron skillet, toast the chiles over moderately high heat until fragrant, about 1 minute.
- Fill a small bowl with very hot water and submerge the toasted chiles in it until softened, about 5 minutes.
- Drain the chiles; discard the soaking liquid.
- Meanwhile, in the same skillet, cook the tomatoes and onion cut side down over high heat until they begin to blacken, about 3 minutes.
- Transfer the tomatoes and onion to a blender and add the softened guajillos, garlic and stock; puree until smooth.
- In a medium saucepan, heat 1 1/2 tablespoons of the vegetable oil.
- Add the flour and whisk over moderate heat until smooth.
- Slowly whisk in the chile sauce and season with salt and pepper.
- Simmer, stirring occasionally, until the sauce has thickened slightly, about 8 minutes.
- Season the cod with salt and pepper.
- In a large nonstick skillet, heat the remaining 1 tablespoon of vegetable oil.
- Add the cod and cook over moderately high heat until white throughout, about 4 minutes per side.
- Transfer the cod to plates, spoon the guajillo chile sauce on top and serve immediately.
Nutrition & Diet Analysis (per serving)
394
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).