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Рецепт Chilean Sea Bass Moho And More
by Global Cookbook

Chilean Sea Bass Moho And More
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Ингредиенты

  • 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

Инструкции

  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 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.)
  2. Halve the sea bass fillets crosswise (into 8-oz pcs).
  3. 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.
  4. Preheat the oven to 450 degrees.
  5. With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
  6. 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.
  7. Remove fish to an ovenproof dish or possibly skillet and bake in the oven for 8 to 10 min, or possibly till cooked through.
  8. Meanwhile, set the Moho Sauce over very low heat and gently heat through.
  9. Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
  10. 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.
  11. This recipe yields 4 servings.
  12. 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.