Chilean Sea Bass Moho and More

If Chilean sea bass is unavailable, any sea bass is fine to use. Score the on the skin side, so it won't curl.
* Makes ⅔ cup of sauce and serves 2
== Ingredients ==
=== Moho sauce ===
* 4 large garlic cloves peeled, and thinly sliced lengthwise
* ¼ cup thinly-slivered onion
* ½ tsp ground cumin
* salt to taste
* freshly-ground black pepper to taste
* 3 tbsp extra-virgin olive oil
* 6 tbsp fresh lime juice
* ½ tsp white wine vinegar
=== Sea bass and more ===
* 2 Chilean sea bass fillets (about 1 lb each)
* 4 tbsp fresh lime juice
* 5 tbsp extra-virgin olive oil
* salt to taste
* freshly-ground black pepper to taste
* 2 large garlic cloves peeled, pressed
* 1 ripe avocado for serving
* ¾ cup coarsely-chopped fresh cilantro leaves for serving
== Directions ==
=== 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.
=== Sea bass and more ===
# 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 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 twice diagonally to prevent curling.
# Place the remaining 2 tablespoons of olive oil in a nonstick skillet.
# Sear the, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.
# Remove 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 fillet in the center of each 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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Category:Chilean Meat Dishes
Category:Avocado Recipes
Category:Seabass Recipes
Category:Lime juice Recipes
Category:Garlic Recipes
Category:Cilantro Recipes