Pan-Roasted Cod with Amarillo Sauce

Name: Pan-Roasted Cod with Amarillo Sauce
Yield: Serves 4
Ingredients: 3 , guajillo chiles, stemmed, seeded, and torn into ½-inch pieces (6 tablespoons); 2 tablespoons, vegetable oil, divided; 1 , onion, chopped; 4 , garlic cloves, peeled; ½ teaspoon, dried oregano; ¼ teaspoon whole, cumin seeds; ⅛ teaspoon, ground cloves; ⅛ teaspoon, ground allspice; 3 tablespoons, masa harina; 1 , (8-ounce) bottle clam juice; 8 ounces, tomatillos, husks and stems removed, rinsed well and dried, and cut into ½-inch pieces; 6 sprigs, cilantro; 1¼ teaspoons, table salt, divided; ½ teaspoon, pepper, divided; 4 (6- to 8-ounce), skinless cod fillets, 1 inch thick; ½ teaspoon, sugar

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Main Courses

Fish & Seafood

Sauces

In this recipe, a bright sauce dresses up this mild fish.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES4

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

WHY THIS RECIPE WORKS

We often associate tomatillos with bright green sauces. Here, however, we combined the tangy, almost citrusy tasting fruit with dried chiles and masa harina to make a rust-orange amarillo sauce—a lively mole-style sauce from Oaxaca—and used...

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