Pan-Seared Trout with Salsa Borracha

WHY THIS RECIPE WORKS? For a fish preparation with deep flavor and a bit of pizzazz, we turned to salsa borracha, or “drunken sauce.” Often served with grilled meats, salsa borracha is an assertive sauce made with pasilla chiles. It gets its name from the addition of beer or tequila (or both). For our version, we chose a robust combination of tequila, orange juice, and aromatics along with the pasilla chiles. A splash of fresh lime juice tempered the heat of the chiles and added welcome brightness. For the fish, we chose trout, which is found in many Mexican waters and has a mild flavor and pleasantly firm flesh. Simply pan-searing the trout fillets allowed their fresh flavor to shine, and a bit of sugar sprinkled over the fillets encouraged browning. The fish needed just a drizzle of sauce to create a finished dish with big, bold flavor. Serve with rice or warmed tortillas.

SERVES: 4

INGREDIENTS:

• 3 Dried pasilla chiles, stemmed, seeded, and torn into ½-inch pieces (¾ cup)
• ⅓ cup orange juice
• 3 tablespoons tequila
• 3 Scallions, white parts chopped, green parts sliced thin
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon plus ½ teaspoon sugar
• 1 garlic clove
• ½ teaspoon ground coriander
• Salt and pepper
• 4 (6-to 8-ounce) trout fillets, ¼ to ½ inch thick
• 2 tablespoons lime juice, plus lime wedges for serving

INSTRUCTIONS:

1. Toast pasillas in small saucepan over medium heat, stirring frequently, until fragrant, 2 to 6 minutes; transfer to blender.
   • Add orange juice, tequila, scallion whites, 3 tablespoons oil, 1 tablespoon sugar, garlic, coriander, and ¼ teaspoon salt to blender and process until smooth, about 1 minute.
   • Return sauce to now-empty pot and simmer over medium heat, stirring often, until slightly thickened, 2 to 4 minutes.
   • Remove from heat; cover to keep warm.
2. Meanwhile, pat fish dry with paper towels and season both sides with salt and pepper.
   • Sprinkle remaining ½ teaspoon sugar evenly over 1 side of fish.
3. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering.
   • Lay half of fish in skillet, sugar side down, and press lightly to ensure even contact with pan.
   • Cook until edges of fillets are opaque and bottoms are lightly browned, 2 to 3 minutes.
   • Using 2 spatulas, flip fillets.
   • Cook on the second side until the thickest part of fillets is firm to touch and fish flakes easily, 2 to 3 minutes.
   • Transfer fish to a platter and tent with aluminum foil.
   • Repeat with 1 tablespoon oil and remaining fish.
4. Stir lime juice and remaining 1 tablespoon oil into the sauce and season with salt and pepper to taste.
   • Transfer fish to individual serving plates, leaving any accumulated juices behind on the platter.
   • Spoon a small amount of sauce over the fish and sprinkle with scallion greens.
   • Serve with remaining sauce and lime wedges.