CHILEAN SEA BASS WITH MOHO SAUCE
Posting for ZWT 7. This recipe comes from epicurious.com/recipes. If Chilean sea bass is unavailable, any sea bass or firm white fish is fine to use for this recipe.
Provided by Papa D 1946-2012
Categories Chilean
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.).
- Halve the sea bass fillets crosswise (into 8-ounce pieces).
- 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.
- Preheat the oven to 450°F.
- With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
- 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.
- Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
- Meanwhile, set the Moho Sauce over very low heat and gently heat through.
- Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
- 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.
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Janet Bondzie
[email protected]I'm allergic to shellfish, so I used shrimp instead of the Chilean sea bass. It turned out great! The moho sauce is also very versatile. I added a bit of extra spice to give it a kick.
Omar Dadu
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a beautiful and delicious dish that's perfect for a special occasion.
Patience Musoki
[email protected]I'm not a big fan of fish, but I loved this dish. The Chilean sea bass was cooked perfectly and the moho sauce was delicious. It's a great recipe for people who are trying to eat more fish.
Rhonda Marhulik
[email protected]This dish is a bit pricey to make, but it's worth the splurge. The Chilean sea bass is a high-quality fish and the moho sauce is made with fresh, flavorful ingredients. It's a special occasion meal that's sure to impress your guests.
Mecaila Jacobs
[email protected]I love the combination of flavors in this dish. The Chilean sea bass is mild and flaky, while the moho sauce is rich and flavorful. It's a perfect balance of flavors and textures.
Shnawar Toor
[email protected]This recipe is a bit too complicated for me. I'm not a very experienced cook and I found it difficult to follow the instructions. The end result was good, but I don't think I'll be making it again.
Md migba
[email protected]I've made this recipe several times now and it always turns out amazing. The Chilean sea bass is always cooked perfectly and the moho sauce is always delicious. It's a great recipe for a special occasion or a weeknight meal.
Saima Mehar
[email protected]This recipe is a great way to impress your guests. The Chilean sea bass is a beautiful fish and the moho sauce is incredibly flavorful. I served it with some grilled vegetables and it was a complete meal. Everyone loved it!
Mr Kashu07
[email protected]I'm not sure what I did wrong, but my moho sauce turned out really watery. It didn't have the thick and creamy consistency that I was expecting.
Isabirye Amuza
[email protected]This recipe is a winner! The Chilean sea bass was cooked to perfection and the moho sauce was absolutely delicious. I served it with some steamed rice and it was a perfect meal. I'll definitely be making this again soon.
samsalibo121
[email protected]The moho sauce is a bit too tangy for my taste. I think I'll try making it with less lime juice next time. Otherwise, the recipe is great!
Aichatou
[email protected]I'm not a huge fan of fish, but this Chilean sea bass with moho sauce changed my mind. The fish was cooked perfectly and the sauce was so flavorful. I'll definitely be making this again!
Nkosinathi Prince
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The end result is a flavorful and impressive meal that's perfect for special occasions.
Shumirai Chirume
[email protected]I love how versatile this recipe is. I didn't have any sea bass on hand, so I used tilapia instead. It worked out great! The moho sauce is also very adaptable. I added a bit of extra spice to give it a kick.
tanya nagel
[email protected]This recipe is a keeper! The Chilean sea bass was cooked perfectly and the moho sauce was divine. I served it with some roasted vegetables and it was a complete meal. Thank you for sharing!
PUBG Boy
[email protected]I followed the recipe to a T, but my sea bass came out a bit dry. Not sure what went wrong, but I'll give it another try. The sauce was delicious though!
Lee-Ann Charlemagne
[email protected]The moho sauce was the star of the show. It had just the right amount of heat and tang, and it complemented the mild flavor of the sea bass beautifully. I'll definitely be making this dish again!
Daniel Scott
[email protected]I tried out the Chilean sea bass with moho sauce recipe and it turned out amazing! The crispy skin and succulent flesh of the fish paired wonderfully with the creamy and tangy sauce. It was a hit with my family and friends!
nate ellis
[email protected]This Chilean sea bass with moho sauce was an absolute delight! The fish was cooked to perfection, flaky and moist, while the sauce was rich and flavorful. The combination of spices and herbs was spot-on, creating a harmonious balance of flavors that