Chilean Sea Bass With Moho Sauce

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 large garlic cloves, peeled and thinly sliced lengthwise
• 1/4 cup thinly slivered onion
• 1/2 teaspoon ground cumin
• salt & freshly ground black pepper, to taste
• 3 tablespoons extra-virgin olive oil
• 6 tablespoons fresh lime juice
• 1/2 teaspoon wine vinegar
• 2 fillets of chilean sea bass (about 1 pound each)
• 4 tablespoons fresh lime juice
• 5 tablespoons extra-virgin olive oil
• salt & freshly ground black pepper, to taste
• 2 large garlic cloves, peeled and pressed
• 1 ripe avocado, for serving
• 3/4 cup coarsely chopped fresh cilantro leaves, for serving

Recipe

• 1 prepare the moho sauce: mix the garlic and onion in a small bowl with the cumin, salt, and pepper. place the oil in a small, heavy saucepan over low heat. add the onion mixture and cook, stirring, for 10 minutes or until translucent. add the lime juice and vinegar, then simmer over medium-low heat for 5 minutes. (makes 2/3 cup.).
• 2 halve the sea bass fillets crosswise (into 8-ounce pieces).
• 3 in a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper, and garlic. add the fish and coat well. marinate for 15 minutes. remove and pat dry.
• 4 preheat the oven to 450°f.
• 5 with a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
• 6 place the remaining 2 tablespoons of olive oil in a nonstick skillet. sear the fish, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.
• 7 remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
• 8 meanwhile, set the moho sauce over very low heat and gently heat through.
• 9 peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
• 10 to serve, place a fish fillet in the center of 4 dinner plates. spoon 1 to 2 tablespoons of moho sauce atop each fillet. fan 3 or 4 slices of avocado atop each serving and sprinkle with chopped cilantro. place a bowl of the extra cilantro and a bowl of moho sauce on the table.