Chilean Sea Bass With Moho Sauce

1. 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. 2

   Halve the sea bass fillets crosswise (into 8-ounce pieces).

3. 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. 4

   Preheat the oven to 450u00b0F.

5. 5

   With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.

6. 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. 7

   Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.

8. 8

   Meanwhile, set the Moho Sauce over very low heat and gently heat through.

9. 9

   Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.

10. 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.

* Per serving · 4 servings · Values may vary.