swordfish mole verde / brown rice / sautéed squash

swordfish mole verde / brown rice / sautéed squash

Contents of your meal kit:

swordfish
mole verde sauce
mixed baby squash
brown rice
pickled onions

Cookware needed: 2 medium or large nonstick skillets (one with lid), microwave-safe bowl

Finishing steps:

  1. Cut swordfish into 1-inch pieces.
  2. In a skillet, heat a small amount of oil over med-high heat. While oil is heating, season fish with salt & pepper, then add to skillet, turning to brown each side (approximately 3-4 minutes total). Once you’ve browned the swordfish, add the mole sauce along with 2-4 tablespoons of water. Bring to a simmer, reduce heat to low and cover. Simmer 5 minutes, or until swordfish is cooked completely. Season with salt to taste.
  3. Meanwhile, cut the baby squash in half. In a second skillet heat a small amount of oil over med-high heat. When hot, add squash and sauté 3-4 minutes or until golden and tender. Season with salt & pepper.
  4. Transfer brown rice to a microwave-safe bowl and heat in 30-second intervals until hot.
  5. Serve the swordfish and the sauce over a bed of rice, and top with pickled onions. Serve the sautéed squash on the side.

Notes: This green mole is typical of Oaxaca, Mexico…a state known as “the land of seven moles.” Mole verde is different than the others because it is made with mostly fresh ingredients. Ours is actually a “pipian” mole verde because it contains ground pumpkin seeds. We also use a special blend of spices along with plenty of fresh herbs, tomatillos, and jalapenos.   As with most moles, it’s a labor of love!