Chilean Sea Bass with Mojo: A Refreshing Twist on Seafood

Elevate your seafood game with this zesty Chilean Sea Bass recipe that is perfect for any occasion.

Chilean Sea Bass With Mojo
Chilean Sea Bass With Mojo
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Chilean Sea Bass with Mojo is a classic Latin American dish that has gained popularity around the world. The recipe consists of tender, flaky Chilean sea bass fillets, marinated in a zesty blend of garlic, lime juice, and olive oil, then seared to a crispy perfection and served with a flavorful Mojo sauce.

To prepare the Mojo sauce, garlic and onion are mixed in a small bowl with cumin, salt, and pepper, and then cooked over low heat with extra-virgin olive oil. Lime juice and white wine vinegar are added to the mixture and simmered over medium-low heat, resulting in a tangy and refreshing sauce that perfectly complements the delicate flavor of the sea bass.

The Chilean Sea Bass fillets are halved crosswise and then marinated in a blend of lime juice, olive oil, salt, pepper, and garlic for 15 minutes, before being seared to a crispy golden brown in a nonstick skillet. The fillets are then baked in the oven for 8-10 minutes until fully cooked. The Mojo sauce is gently heated through while the sea bass is baking, creating a perfect pairing for this delicious seafood dish.

The final touch to this dish is the sliced avocado and coarsely chopped cilantro, which are fanned over the fillets before serving. The result is a stunning and flavorful seafood dish that is perfect for any special occasion or intimate dinner.

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The origins of the Mojo sauce can be traced back to the Canary Islands, where it was a popular sauce used to flavor a variety of dishes, including seafood. Over time, it has become a beloved condiment in many Latin American countries, including Chile, where it is frequently used to add zest to grilled meats and seafood.

Chilean Sea Bass, also known as Patagonian toothfish, is a type of fish found in the southern hemisphere, primarily in the waters around Antarctica and South America. It is a highly prized fish for its delicate texture and rich, buttery flavor. However, due to overfishing, Chilean Sea Bass is considered a threatened species, and it is important to source it responsibly.

When preparing this dish, it is essential to use sustainably sourced Chilean Sea Bass to ensure that we protect the health and wellbeing of our oceans. By choosing sustainable seafood, we can enjoy this delicious and healthy food while preserving our environment for future generations.

In conclusion, Chilean Sea Bass with Mojo is a delicious and refreshing seafood dish that is perfect for any occasion. The zesty blend of garlic, lime juice, and olive oil in the Mojo sauce perfectly complements the delicate flavor of the sea bass, while the avocado and cilantro add a refreshing twist to the dish. By using sustainably sourced Chilean Sea Bass, we can enjoy this delectable dish while protecting the health of our oceans. Try this recipe today and elevate your seafood game to a whole new level.

Chilean Sea Bass with Mojo

Chilean Sea Bass with Mojo

Recipe Author : Mike Gonzalez
Indulge in a culinary masterpiece with this Chilean Sea Bass paired with a tantalizing Mojo Sauce. This recipe celebrates the richness of Chilean and Latin American flavors. The Sea Bass, marinated in a vibrant lime and olive oil mixture, is perfectly complemented by the Mojo Sauce, a delightful concoction of garlic, onions, cumin, and zesty lime. Once seared to golden perfection and baked, the fish is beautifully presented with sliced avocados and a sprinkle of fresh cilantro. Savor the combined tastes of the sea bass and the aromatic Mojo sauce for an unforgettable dining experience. Perfect for those who appreciate the subtleties of layered flavors!

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Cuisine Chile, Latin American


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 avocado for serving
  • 3/4 cup cilantro coarsely chopped, for serving


  • 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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Green mojo is commonly used for fish, especially the proper green mojo (made with green pepper) but also coriander mojo (mojo de cilantro) and parsley mojo (mojo de perejil). As coriander mojo and parsley mojo contain some water, they need to be kept in the fridge and have to be consumed within two days of preparation.

Red mojo, made of small red peppers from La Palma (called pimienta picona) and paprika, is usually eaten with meat. Red and green mojo can be used interchangeably to season some dishes, prominently papas arrugadas con salsa mojo, or potatoes with mojo. Mojo is also commonly served with fresh bread rolls at the beginning of a meal.

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