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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 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. (Makes 2/3 cup.). | 2. Halve the sea bass fillets crosswise (into 8-ounce pieces). | 3. In a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper, and garlic. Add the fish and coat well. Marinate for 15 minutes. Remove and pat dry. | 4. Preheat the oven to 450°F. | 5. With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling. | 6. Place the remaining 2 tablespoons of olive oil in a nonstick skillet. Sear the fish, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown. | 7. Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until 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 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	4		peeled sliced	806.9352	0.0	179.5204	4.5333
onion	1/4	cup	slivered	16.0	3.736	0.44	0.04
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
salt black pepper			ground	806.9352	0.0	179.5204	4.5333
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
lime juice	6	tablespoons		22.6875	7.6412	0.3812	0.0635
white wine vinegar	1/2	teaspoon		806.9352	0.0	179.5204	4.5333
fillet chilean each	2	pound		806.9352	0.0	179.5204	4.5333
lime juice	4	tablespoons		22.6875	7.6412	0.3812	0.0635
olive oil	5	tablespoons		358.02	0.0	0.0	40.5
salt black pepper			ground	806.9352	0.0	179.5204	4.5333
garlic clove	2		peeled pressed	806.9352	0.0	179.5204	4.5333
avocado	1		ripe	-	-	-	-
cilantro leaf	3/4	cup	chopped	2.76	0.4404	0.2556	0.0624

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.