If Chilean sea bass is unavailable, any sea bass or firm white fish is fine to use for this recipe. add mojo

Chilean Sea Bass with Mojo

Cuisine: Chile, Latin American

Ingredients

For the Mojo Sauce

  • 4 large garlic cloves peeled and thinly sliced lengthwise
  • 1/4 cup onion thinly slivered
  • 1/2 cup ground cumin
  • salt & freshly ground black pepper to taste
  • 3 tablespoons extra-virgin olive oil
  • 6 teaspoons fresh lime juice
  • 1/2 teaspoons white wine vinegar

For the Sea Bass

  • 2 fillets 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 fresh cilantro leaves coarsely chopped, for serving

Instructions

  • 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.

Author: Mike Gonzalez

HFNTV is the creation of journalist, food blogger and influencer Mike Gonzalez. Mike is a full-time news anchor at KPNX NBC 12 in Phoenix, Arizona.