Chilean Sea Bass With Moho Sauce

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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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Steps

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Prepare the moho sauce: mix the garlic and onion in a small bowl with the cumin , salt , and pepper.

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Place the oil in a small , heavy saucepan over low heat.

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Add the onion mixture and cook , stirring , for 10 minutes or until translucent.

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Add the lime juice and vinegar , then simmer over medium-low heat for 5 minutes.

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Halve the sea bass fillets crosswise.

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In a shallow bowl , whisk the lime juice with 3 tablespoons of the olive oil , salt , pepper , and garlic.

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Add the fish and coat well.

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Marinate for 15 minutes.

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Remove and pat dry.

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Preheat the oven to 450f.

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With a very sharp knife , score the skin side of the fish twice diagonally to prevent curling.

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Place the remaining 2 tablespoons of olive oil in a nonstick skillet.

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Sear the fish , skin-side down , over medium heat , holding the fillets down with a spatula until the skin is crispy and golden brown.

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Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes , or until cooked through.

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Meanwhil.

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Ingredients

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garlic cloves, onion, ground cumin, salt & freshly ground black pepper, olive oil, fresh lime juice, white wine vinegar, sea bass, avocado, fresh cilantro leaves