Chilean Sea Bass, Mole Coloradito

Chilean Sea Bass, Mole Coloradito

A little while back, I shared a recipe for Duck and Sweet Potato Enmoladas with a New Mexican Mole inspired by Chef Fernando Olea at Sazón restaurant in Santa Fe, New Mexico. He was named Best Chef Southwest 2022 by the James Beard Foundation for his unique interpretation of contemporary and traditional Mexican dishes.

The Chef is famous for his various moles including New Mexican Mole, Mole Verde, Mole Negro, and Mole Coloradito. Not only does the Chef offer a tasting of his exceptional moles at the restaurant, he also sells them online so we can enjoy them at home!

Mole Coloradito is prepared using one of Chef Olea’s traditional family recipes. Incorporating both guajillo and arbol chiles, he creates a harmonizing blend of savory and spice which are combined with tomato, onion, garlic, lime juice and many other ingredients. This somewhat spicier mole pairs wonderfully with pork or white fish.

Chilean Sea Bass, Mole Coloradito Recipe

Chilean Sea Bass:

• sea bass fillets
• coarse sea salt and fresh ground black pepper
• flour
• olive oil
• bay leaves
• chicken stock

Let fish fillets come close to room temperature. Pat dry with paper towels. Season with salt and pepper. Dredge in flour, shake off excess.

Cook fish in a glug of olive oil with a few bay leaves in a non-stick skillet over medium to medium-high heat until golden brown on both sides. Then add about 1/3 cup of chicken stock (or more stock for several fillets) and continue to cook until the sea bass is cooked through and hot in the middle. Adjust heat as necessary. Do not flip the fish again.

Baste the sea bass once with the pan juices, then remove fish to a platter and keep warm.

To Plate

• mole coloradito
• mexican crema
• cilantro sprigs
• fried chiles de arbol
• edible flowers (optional)

Meanwhile, gently heat mole coloradito in a small sauce pan. Add a bit of water if it is too thick. Ladle mole onto a plate. Swirl perimeter with Mexican crema. Place sea bass in the center. Top with cilantro and chiles. Garnish with edible flowers.

Side Dish

Steamed long grain rice tossed with creamy jalapeño salsa verde, chopped tomatoes, and chopped cilantro makes a fine accompaniment.

Wine Pairing – What Grows Together, Goes Together

Gruet NV Brut, New Mexico Sparkling Wine

“What Grows Together, Goes Together” is a culinary concept suggesting that foods and wines from the same geographic region naturally pair well together. This idea is based on the premise that the local climate, soil, and traditional farming practices produce ingredients with complementary flavors. Essentially, it posits that regional dishes and wines have developed harmonious taste profiles over time, making them ideal partners at the table.

Gruet Winery’s American journey began in New Mexico, a region known for its bone-dry sandy soils, high elevations, significant day-to-night temperature variations promoting great acidity, and a rich history of monastic winemaking dating back over 400 years.

This sparkling wine enhances the toasty, complex flavors of the mole, while its bubbles and acidity refresh the palate between tastes. It has aromas of green apple and citrus, with bright, crisp notes and a hint of yeast on the pleasantly long finish. It’s an unexpected pairing that brings out the best in both, creating a symphony of taste that delights and surprises with every sip and bite.