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    You are in: Home / Recipes / Chilean Sea Bass With Moho Sauce Recipe
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    Chilean Sea Bass With Moho Sauce

    Chilean Sea Bass With Moho Sauce. Photo by breezermom

    1/4 Photos of Chilean Sea Bass With Moho Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Papa D 1946-2012's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Moho Sauce

    For the sea bass

    Directions:

    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 450°F.
    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.

    Ratings & Reviews:

    • on June 02, 2011

      55

      5 Stars! I didn't expect the flavor from the ingredients listed, but this is fabulous! Thanks so much for posting this recipe, I enjoyed it very much! I did increase the garlic a bit, but otherwise followed the recipe exactly. Made for ZWT7.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2011

      55

      This is excellent!! I think it would even be wonderful without the moho sauce because the marinade makes the fish taste amazing. The avocado and cilantro sent put this recipe over the top. We loved this fish! Made for ZWT7 and the Golden Gourmets.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chilean Sea Bass With Moho Sauce

    Serving Size: 1 (132 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 341.8
     
    Calories from Fat 310
    90%
    Total Fat 34.5 g
    53%
    Saturated Fat 4.8 g
    24%
    Cholesterol 0.0 mg
    0%
    Sodium 7.9 mg
    0%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 3.9 g
    15%
    Sugars 1.4 g
    5%
    Protein 1.7 g
    3%

    The following items or measurements are not included:

    white wine vinegar

    sea bass

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