Seared Cod with Chile Sauce

Directions

1. 1
   In a medium cast-iron skillet, toast the chiles over moderately high heat until fragrant, about 1 minute.
2. 2
   Fill a small bowl with very hot water and submerge the toasted chiles in it until softened, about 5 minutes.
3. 3
   Drain the chiles; discard the soaking liquid.
4. 4
   Meanwhile, in the same skillet, cook the tomatoes and onion cut side down over high heat until they begin to blacken, about 3 minutes.
5. 5
   Transfer the tomatoes and onion to a blender and add the softened guajillos, garlic and stock; puree until smooth.
6. 6
   In a medium saucepan, heat 1 1/2 tablespoons of the vegetable oil.
7. 7
   Add the flour and whisk over moderate heat until smooth.
8. 8
   Slowly whisk in the chile sauce and season with salt and pepper.
9. 9
   Simmer, stirring occasionally, until the sauce has thickened slightly, about 8 minutes.
10. 10
    Season the cod with salt and pepper.
11. 11
    In a large nonstick skillet, heat the remaining 1 tablespoon of vegetable oil.
12. 12
    Add the cod and cook over moderately high heat until white throughout, about 4 minutes per side.
13. 13
    Transfer the cod to plates, spoon the guajillo chile sauce on top and serve immediately.