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Pan Seared Branzino with Mole Negro

With Mole Negro Mexican-Style Barbecue Sauce

Prep time

10 minutes

Cook time

8 minutes

Total time

18 minutes

Servings

4
Pan Seared Branzino with Mole Negro

Ingredients

  • Tenayo Mole Negro, for drizzling
  • 4 branzino filets
  • 1 tsp lemon zest, save the rest of the lemon for juicing
  • 2 tsp fresh parsley, minced 
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • a pinch of red pepper flakes, optional
  • olive oil, for cooking

Instructions

  1. Start by patting the branzino filets dry with paper towels to ensure a crispy skin. Set them aside at room temperature while preparing the spice mix. 
  2. In a small bowl, combine the lemon zest, minced parsley, garlic powder, paprika, dried thyme, salt, black pepper, and red pepper flakes if using.
  3. Rub the spice mix evenly over both sides of the branzino filets.
  4. Heat a bit of olive oil in a skillet over medium-high heat. Cook the filets for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
  5. After cooking, top with the juice of the zested lemon and Tenayo Mole Negro. 
  6. Serve with a side salad or any other side dish of your liking!

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