Shrimp and Sea Bass with Pipian Mole Verde
Our nutty, herbaceous Pipian Mole Sauce Starter makes a flavorful sauce for shrimp and sea bass accented by tomatillos, red pepper, and fresh lime.
Prep time: 15 min | Cook time: 10 min | Serves: 4 servings
1 lb shrimp, peeled, deveined, tail off
1 lb chilean sea bass or red snapper
2 tsp vegetable oil
2 cups water
¼ cup red bell pepper, seeded, large dice
¼ cup tomatillo, large dice
¼ cup tomato, seeded, small dice
2 cups cooked white rice
4 each lime wedges
1 tsp kosher salt
¼ tsp fresh ground pepper
Bring the 2 cups water to a simmer. Whisk in the pipian mole sauce starter, continue stirring while simmering for one minute. Remove from heat.
Cut the bass into 1 ½ inch chunks, no skin.
In a medium nonstick skillet, heat the 2 tsp vegetable oil to medium heat. Season the shrimp and bass with salt and pepper, and add to pan, stir a few times, and cook for one minute. Add the red peppers and tomatillos, cook for 2 minutes.
Add the mole verde sauce, and cook another 3 to 5 minutes, or until fish is cooked through.
Ladle into a serving bowl, garnish with diced tomato and lime wedges. Serve with hot rice.