1/4 cup unsalted, hulled pumpkin seeds
1/2 teaspoon coriander seeds
1 pound tomatillos
Pinch of organic ground cumin
2 Serrano chilies
1 small white onion, diced
2 garlic cloves
1/2 cup chopped fresh cilantro
2 to 3 large romaine lettuce leaves, torn into pieces (about 1 cup)
1 1/2 teaspoons kosher sea salt
1/2 cup water
1 bunch red radishes cut into thin slices
1. Heat the oven to 350 degrees F.
2. For the mole: In a dry medium sauté pan or skillet, lightly toast the pumpkin seeds over medium heat for 4 to 5 minutes, or until they start to pop. Cook for just another minute or two while gently shaking the pan. Do not let them over-brown, or they will taste bitter. Pour the pumpkin seeds into a bowl.
3. In the same pan, toast the coriander seeds until fragrant, about 3 to 4 minutes. Crush the coriander seeds in a mortar. Let both kinds of seeds cool.
4. Remove the papery husks from the tomatillos. In a medium saucepan of boiling water, cook the tomatillos for 3 to 4 minutes or until they change color from bright green to yellow-green.
5. In a blender or food processor, combine the seeds, tomatillos, cumin, chilies, onion, garlic, cilantro, lettuce, salt and water and blend to a slightly textured puree, adding the water as needed to keep the sauce moving freely.
6. Pour half the mole into an ovenproof baking dish; place the halibut fillets in the dish and cover with the remaining mole. Bake, uncovered, 15 to 20 minutes, or until the sauce is bubbling and the fish is almost opaque throughout.
7. Serve garnished with radishes and cilantro sprigs.