If Chilean sea bass is unavailable, any sea bass is fine to use. Score the fish on the skin side, so it won't curl.
Recipe information
Yield
Makes 4 servings
Ingredients
For the Moho Sauce:
Preparation
Step 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.)
Step 2
2. Halve the sea bass fillets crosswise (into 8-ounce pieces).
Step 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.
Step 4
4. Preheat the oven to 450°F.
Step 5
5. With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
Step 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.
Step 7
7. Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
Step 8
8. Meanwhile, set the Moho Sauce over very low heat and gently heat through.
Step 9
9. Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
Step 10
10. To serve, place a fish fillet in the center of each 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.
