3. Add the Tabasco Garlic Pepper Sauce and cook for 2 minutes.
4. Pour into a blender and blend until a paste is formed.
5. Season the fish with salt and pepper on both sides.
6. Heat the remaining oil in a sauté pan. Place the fish in pan and sear for 2 minutes or until lightly browned.
7. Place the fish un-seared side down on a baking sheet. Spread paste on fish and top with chicharron crumbs.
8. Bake in the oven for 7 minutes.
9. To serve, spread mole sauce in the center of plate. Top with watercress sprouts and place the fish on top.
Recipe by Executive Chef Carlos Gaytan; Courtesy Tabasco®.
