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

  • 1 cup Pipian Mole Verde Sauce Starter

  • 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


  1. 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.

  2. Cut the bass into 1 ½ inch chunks, no skin.

  3. 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.

  4. Add the mole verde sauce, and cook another 3 to 5 minutes, or until fish is cooked through. 

  5. Ladle into a serving bowl, garnish with diced tomato and lime wedges.  Serve with hot rice.