3tablespoonsavocado oil, or other high smoke point oil
Black pepper to taste
CILANTRO SAUCE
1/2white onion,cut in half to make quarters
2clovesgarlic,unpeeled
2Anaheim, Hatch or poblano peppers,
1/2teaspoonMexican oregano(optional)
1bunchcilantro
water
Salt and lime juice to taste
Instructions
Take the fish out of the fridge and salt it well.
Make the cilantro sauce. Char the cut edges of the onions, the garlic cloves, and the skins of the peppers. Set the peppers in a plastic or paper bag to steam for 10 to 15 minutes. Remove the skins, seeds and stems. Peel the garlic and roughly chop the onions. Put all of these, along with the cilantro, oregano if using, about 1/2 cup water, and a pinch of salt in a blender.
Puree the sauce, adding enough water to give it the consistency of cream. Add more salt, and some lime juice to taste.
Get a large sauté pan hot. Add the oil, swirl it around until it's hot. Pat the fish dry. I generally do 2 fillets at a time. Place a fillet down and immediately jiggle the pan to prevent it from sticking. Do the same to the other fillet. Let them sear for a solid 3 to 6 minutes, depending on how thick they are. You want the sizzle to sound like bacon, so not ragingly hot. Baste the exposed side of the fish with the oil by tipping the pan and spooning it over. Do this until it turns opaque.
When you see a line of nice, caramelized fish where the dorado meets the pan, carefully try to lift the fillet. If it comes up easily, you're done. If not, let it keep cooking. It's OK if the fish sticks in one or two little spots, but don't scrape it up.
Move the fish to a cutting board and grind black pepper over them. Do the other two fillets. If you're working with larger fillets and are worried the first ones will get cold, set them on a baking sheet in a warm oven, seared side up.
To serve, pour some of the cilantro sauce on a plate, add the fish seared side up, and garnish with whatever you want. I like roasted pepitas and some avocado slices. Simple rice mixed with some sauce is a good starch.
Notes
If you want to cook the cilantro sauce, add it to the pan after all the fish are done. Swirl it around, drop the heat to low, and scrape up any browned bits off the pan with a wooden spoon.