Pan-Seared Chilean Sea Bass with Citrus Moho Sauce
Elevate your dinner experience with this exquisite Pan-Seared Chilean Sea Bass drizzled with a vibrant Citrus Moho Sauce. A beloved dish often enjoyed in Chile, it features the buttery texture and delicate flavor of Chilean Sea Bass paired with a zesty sauce infused with roasted garlic, cumin, and freshly squeezed lime juice. Topped with creamy avocado and fragrant cilantro, this dish not only delights the palate but also brings a splash of color to your plate. Perfect for impressing your guests or for a special family meal, this recipe is sure to become a favorite in your household.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Garlic
4 large cloves (peeled and thinly sliced lengthwise)
Onion
1/4 cup (thinly slivered)
Ground Cumin
1/2 teaspoon
Salt
to taste
Black Pepper
to taste (freshly ground)
Extra-Virgin Olive Oil
5 tablespoons + 3 tablespoons
Fresh Lime Juice
10 tablespoons
White Wine Vinegar
1/2 teaspoon
Chilean Sea Bass
2 fillets (about 1 pound each) (cut into 8-ounce pieces)
Avocado
1 ripe (for serving, sliced)
Fresh Cilantro Leaves
3/4 cup (coarsely chopped for serving)
Instructions
1
Begin by preparing the Citrus Moho Sauce. In a small bowl, combine the sliced garlic cloves, slivered onion, ground cumin, and a pinch of salt and pepper. In a small, heavy saucepan, heat the extra-virgin olive oil over low heat. Add the garlic-onion mixture and gently cook for about 10 minutes, stirring occasionally, until the onions are translucent and fragrant.
2
Stir in 6 tablespoons of fresh lime juice and the white wine vinegar, then increase the heat slightly. Let the mixture simmer for another 5 minutes to meld the flavors together. Remove from heat and set aside. This will yield approximately 2/3 cup of sauce.
3
For the fish, cut the Chilean sea bass fillets crosswise into 8-ounce pieces. In a shallow bowl, prepare the marinade by whisking together 4 tablespoons of lime juice, 3 tablespoons of extra-virgin olive oil, salt, freshly ground black pepper, and pressed garlic cloves. Add the fish to the bowl and coat well, allowing it to marinate for 15 minutes. Once marinated, gently remove the fish and pat it dry with paper towels.
4
Preheat your oven to 450°F (230°C). To prevent the fish from curling while cooking, use a sharp knife to score the skin side of each fillet twice diagonally.
5
In a nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Carefully lay the fish skin-side down in the pan, pressing down with a spatula to ensure an even crisp. Sear for about 4-5 minutes or until the skin is golden brown and crispy.
6
Transfer the fish to an ovenproof dish or skillet and bake in the preheated oven for 8 to 10 minutes, or until the fish is opaque and flakes easily with a fork.
7
While the fish is baking, gently warm the Moho Sauce over very low heat until just heated through. Avoid boiling.
8
To prepare the avocado, cut it in half lengthwise, remove the pit, and slice each half into thin slices.
9
To serve, place each fillet in the center of four dinner plates. Generously spoon 1 to 2 tablespoons of the Citrus Moho Sauce over each fillet. Arrange 3 to 4 slices of avocado elegantly atop each portion, and finish with a sprinkle of coarsely chopped cilantro. For an added touch, serve extra cilantro and more Moho Sauce in small bowls on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chilean Sea Bass with Citrus Moho Sauce?
It is an exquisite dish featuring the buttery texture of Chilean Sea Bass paired with a zesty sauce infused with roasted garlic, cumin, and fresh lime juice.
What are the main ingredients for the Citrus Moho Sauce?
The sauce consists of garlic, onion, ground cumin, extra-virgin olive oil, fresh lime juice, and white wine vinegar.
How should the garlic be prepared for the sauce?
The garlic should be peeled and thinly sliced lengthwise.
How long do you cook the garlic and onion for the sauce?
You should cook the mixture over low heat for approximately 10 minutes until the onions are translucent and fragrant.
How much lime juice is added to the Moho sauce?
Six tablespoons of fresh lime juice are added to the sauce mixture after the onions have softened.
What is the yield of the Citrus Moho Sauce?
This recipe yields approximately 2/3 cup of sauce.
How should the Chilean sea bass fillets be cut?
The fillets should be cut crosswise into 8-ounce pieces.
What goes into the fish marinade?
The marinade is made by whisking together 4 tablespoons of lime juice, 3 tablespoons of extra-virgin olive oil, salt, black pepper, and pressed garlic.
How long should the fish marinate?
The fish should be allowed to marinate for 15 minutes.
Why do you need to pat the fish dry after marinating?
Patting the fish dry with paper towels ensures a better sear and helps the skin become crispy.
What is the oven temperature for baking the fish?
The oven should be preheated to 450°F (230°C).
Why is the fish skin scored before cooking?
Scoring the skin side of each fillet twice diagonally prevents the fish from curling while it cooks.
What type of skillet is recommended for searing the fish?
A nonstick skillet is recommended to prevent the fish from sticking and to ensure an even crisp.
Which side of the fish is seared first?
The fish is placed skin-side down in the pan first.
How long should you sear the fish skin?
Sear the skin for about 4-5 minutes until it is golden brown and crispy.
How long does the sea bass bake in the oven?
The fish should bake for 8 to 10 minutes in the preheated oven.
How do you know when the fish is done?
The fish is ready when it is opaque and flakes easily with a fork.
How should the Moho sauce be warmed before serving?
The sauce should be warmed over very low heat until just heated through, making sure to avoid boiling it.
How do you prepare the avocado for serving?
Cut the avocado in half, remove the pit, and slice it into thin slices.
How much sauce is used per fillet?
Generously spoon 1 to 2 tablespoons of the Citrus Moho Sauce over each fillet.
How many avocado slices should be placed on each portion?
Arrange 3 to 4 slices of avocado elegantly on top of each fillet.
What herb is used as a garnish?
Coarsely chopped fresh cilantro leaves are used to finish the dish.
Can extra sauce be served on the side?
Yes, it is suggested to serve extra cilantro and more Moho Sauce in small bowls on the side for guests.
What is the total amount of olive oil used?
The recipe uses 8 tablespoons of extra-virgin olive oil in total, divided into 5 tablespoons and 3 tablespoons.
What is the flavor profile of this dish?
It is buttery and delicate with a zesty, citrusy, and aromatic sauce.
Is this recipe considered healthy?
Yes, it features lean protein, healthy fats from olive oil and avocado, and fresh ingredients.
What type of vinegar is used?
The recipe calls for 1/2 teaspoon of white wine vinegar.
How much cumin is required?
You will need 1/2 teaspoon of ground cumin for the sauce.
What is the serving size for this recipe?
The recipe uses about 2 pounds of fish, resulting in four 8-ounce servings.
Can this dish be served for special occasions?
Yes, its sophisticated presentation and flavor profile make it perfect for impressing guests.