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Ingredientes
- 4 lrg garlic cloves peeled, and thinly sliced lengthwise
- 1/4 c. thinly-slivered onion
- 1/2 tsp grnd cumin Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. extra-virgin extra virgin olive oil
- 6 Tbsp. fresh lime juice
- 1/2 tsp white-wine vinegar
- 2 x Chilean sea bass fillets (abt 1 lb ea)
- 4 Tbsp. fresh lime juice
- 5 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 lrg garlic cloves peeled, pressed
- 1 x ripe avocado for serving
- 3/4 c. coarsely-minced fresh cilantro leaves for serving
Direcciones
- 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 in the onion mix and cook, stirring, for 10 min or possibly till translucent/soft. Add in the lime juice and vinegar, then simmer over medium-low heat for 5 min. (Makes 2/3 c.)
- Halve the sea bass fillets crosswise (into 8-oz pcs).
- In a shallow bowl, whisk the lime juice with 3 Tbsp. of the extra virgin olive oil, salt, pepper and garlic. Add in the fish and coat well. Marinate for 15 min. Remove and pat dry.
- Preheat the oven to 450 degrees.
- With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
- Place the remaining 2 Tbsp. of extra virgin olive oil in a nonstick skillet. Sear the fish, skin-side down, over medium heat, holding the fillets down with a spatula till the skin is crispy and golden.
- Remove fish to an ovenproof dish or possibly skillet and bake in the oven for 8 to 10 min, or possibly till 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 each of 4 dinner plates. Spoon 1 to 2 Tbsp. of Moho Sauce atop each fillet. Fan 3 or possibly 4 slices of avocado atop each serving and sprinkle with minced cilantro. Place a bowl of the extra cilantro and a bowl of Moho Sauce on the table.
- This recipe yields 4 servings.
- Comments: If Chilean sea bass is unavailable, any sea bass is fine to use. Score the fish on the skin side, so it will not curl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 135 | 88% |
| Total Fat 15.14g | 19% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 209mg | 6% |
| Total Carbs 6.09g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.86g | 1% |
| Protein 0.84g | 1% |
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