Mole Grilled Salmon Barbacoa

Mole Grilled Salmon Barbacoa is a recipe for salmon steaks or fillets, marinated in Larry's Mole Sauce and cooked on the backyard barbecue grill, either charcoal or gas. The slightly oily salmon matches really well with the dark rich Mole Sauce making this your go-to fish on the grill recipe.

4 six to eight oz. salmon fillets or steaks

1 16 oz jar Larry's Mole Sauce
1 tsp. each salt and pepper
2 tblsp. vegetable oil

1. Place the salmon in a shallow baking dish or pan. Season with the salt and pepper.
2. Pour 1 cup of Larry's Mole Sauce over the fish. Cover with foil and marinate in the refrigerator for 1 to 2 hours.
3. Prepare your barbecue grill for medium heat. Clean the grill and brush it with the vegetable oil.
4. Place the salmon pieces on the grill and cook 3 to 5 minutes per side, basting with the marinade.
5. Remove the salmon from the grill and plate. Heat the remaining mole sauce and serve on the side.

Serves 4.

Larry's Mole Sauce is a rich blend of chocolate and chilies that is vegetarian, gluten-free and nut-free. Buen provecho!

Barbacoa Fish in Ranchero Sauce

Cooking fish on the backyard grill wrapped in foil is an easy, fool-proof way to serve a delicious meal with a hint of smoky barbecue flavor. I am using tilapia in this dish, but you can also use mahi mahi, cod, haddock, shark or any other firm-fleshed fish you like. Spoon a little Larry's Southwestern Ranchero Sauce over each fish fillet and you have an easy version of snapper a la Veracruz.

4 tilapia fillets, 4 to 6 oz each
1 cup Larry's Southwestern Ranchero Sauce   
4 one foot square sheets of aluminum foil

1. Place one fish fillet in the center of each sheet of aluminum foil.  
2. Spoon 1/4 cup Larry's Southwestern Ranchero Sauce over each fillet. 
3. Fold the foil to cover the fish and crimp the edges to form a packet.
4. Place the fish packets on a medium high grill (approx 400') close the lid and cook for about 10 minutes.  Open the packets just before serving and slide the fish onto the plate. 
5. Serve with white rice and grilled zucchini on the side.  
6. Serves four.

Mole Grilled Salmon Barbacoa

Mole Grilled Salmon Barbacoa is a recipe for salmon steaks or fillets, marinated in Larry's Southwestern Mole Sauce and cooked on the backyard barbecue grill, either charcoal or gas. The slightly oily salmon matches really well with the dark rich Mole Sauce making this your go-to fish on the grill recipe.

4 six to eight oz. salmon fillets or steaks
1 16 oz jar Larry's Southwestern Mole Sauce
1 tsp. each salt and pepper
2 tblsp. vegetable oil

1. Place the salmon in a shallow baking dish or pan. Season with the salt and pepper.  
2. Pour 1 cup of Larry's Southwestern Mole Sauce over the fish. Cover with foil and marinate in the refrigerator for 1 to 2 hours.
3. Prepare your barbecue grill for medium high heat. Clean the grill and brush it with the vegetable oil.
4. Place the salmon pieces on the grill and cook 3 to 5 minutes per side, basting with the marinade.
5. Remove the salmon from the grill and plate. Heat the remaining mole sauce and serve on the side.
6. Serves 4.

Larry's Southwestern Mole Sauce is a rich blend of chocolate and chilies that is vegetarian, gluten-free and nut-free. Buen provecho!