Chilean Sea Bass Moho and More

Chilean Sea Bass Moho and More Recipe

Region / culture: Chile | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Chilean Sea Bass Moho and More is a delicious and flavorful dish that combines the rich and buttery texture of Chilean sea bass with a tangy and zesty moho sauce. This recipe is perfect for a special dinner or a weekend meal with family and friends.

History

The combination of Chilean sea bass and moho sauce is a popular dish in Chilean cuisine. The moho sauce, made with garlic, onion, cumin, lime juice, and vinegar, adds a burst of flavor to the delicate sea bass. This dish is often served at special occasions and celebrations in Chile.

Ingredients

Moho sauce

4 large garlic cloves, peeled and thinly sliced lengthwise
0.25 cup thinly-slivered onion
0.5 tsp ground cumin
salt, to taste
freshly ground black pepper, to taste
3 tbsp extra-virgin olive oil
6 tbsp fresh lime juice
0.5 tsp white wine vinegar

Sea bass and more

2 chilean sea bass fillets (about 1 lb / 454 g 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 and pressed
1 ripe avocado, for serving
0.75 cup coarsely chopped fresh cilantro leaves, for serving

How to prepare

Moho sauce

In a small bowl, mix together the garlic, onion, 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 oz (227 g) pieces.
In a shallow bowl, whisk together the lime juice, 3 tbsp of olive oil, salt, pepper, and garlic.
Add the sea bass fillets and coat them well with the marinade.
Marinate for 15 minutes.
Remove the fillets from the marinade and pat them dry.
Preheat the oven to 450°F (232°C).
Using a very sharp knife, score the skin side of the fillets diagonally twice to prevent curling.
Place the remaining 2 tbsp of olive oil in a nonstick skillet.
Sear the fillets, skin-side down, over medium heat, holding them down with a spatula until the skin is crispy and golden brown.
Remove the fillets 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 it 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 tbsp 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 extra cilantro and a bowl of moho sauce on the table.

Variations

Substitute the Chilean sea bass with another type of white fish, such as halibut or cod.
Add diced tomatoes or bell peppers to the moho sauce for extra flavor and texture.
Grill the sea bass fillets instead of baking them for a smoky flavor.

Cooking Tips & Tricks

Make sure to marinate the sea bass fillets for at least 15 minutes to allow the flavors to penetrate the fish.

- Score the skin side of the fillets before cooking to prevent curling.

- Sear the fillets skin-side down first to achieve a crispy and golden brown skin.

- Serve the dish with extra moho sauce and cilantro on the side for added flavor.

Serving Suggestions

Serve the Chilean Sea Bass Moho and More with a side of rice, quinoa, or roasted vegetables for a complete and balanced meal. Pair it with a glass of white wine or a refreshing citrus cocktail for a perfect dining experience.

Cooking Techniques

Marinate the sea bass fillets to infuse them with flavor.

- Sear the fillets skin-side down for a crispy skin.

- Bake the fillets in the oven until cooked through.

Ingredient Substitutions

Use lemon juice instead of lime juice in the moho sauce.

- Substitute red onion for the white onion in the moho sauce.

- Use parsley or basil instead of cilantro for serving.

Make Ahead Tips

You can prepare the moho sauce ahead of time and store it in the refrigerator for up to 3 days.

- Marinate the sea bass fillets in advance and keep them in the refrigerator until ready to cook.

Presentation Ideas

Arrange the sea bass fillets on a bed of mixed greens for a colorful presentation. - Garnish the dish with a slice of lime or a sprig of cilantro for a decorative touch. - Serve the moho sauce in a small bowl on the side for dipping.

Pairing Recommendations

Pair the Chilean Sea Bass Moho and More with a crisp and citrusy Sauvignon Blanc or Chardonnay.

- Serve the dish with a side of garlic bread or crusty French bread for a complete meal.

Storage and Reheating Instructions

Store any leftover sea bass and moho sauce in an airtight container in the refrigerator for up to 2 days.

- Reheat the sea bass in the oven at 350°F (177°C) for 10-15 minutes or until heated through.

- Gently reheat the moho sauce in a saucepan over low heat, stirring occasionally.

Nutrition Information

Calories per serving

520 per serving

Carbohydrates

6g per serving

Fats

- Total Fat: 38g per serving

- Saturated Fat: 6g per serving

Proteins

- Protein: 40g per serving

Vitamins and minerals

Vitamin C: 20% of the daily recommended intake per serving

- Iron: 10% of the daily recommended intake per serving

Alergens

Contains fish (Chilean sea bass) and garlic

Summary

Chilean Sea Bass Moho and More is a high-protein dish that is rich in healthy fats and vitamins. It is a nutritious and satisfying meal that is perfect for a special occasion or a weekend dinner.

Summary

Chilean Sea Bass Moho and More is a flavorful and nutritious dish that is perfect for a special dinner or a weekend meal. The combination of tender sea bass and tangy moho sauce creates a delicious and satisfying dish that is sure to impress your guests. Enjoy this dish with a side of rice or roasted vegetables for a complete and balanced meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day in Chile, and I was visiting my dear friend Lucia, who lived in a beautiful coastal town. Lucia was a fantastic cook, always experimenting with new flavors and techniques in the kitchen.

That day, as I walked into her cozy kitchen, I was enveloped in the intoxicating aroma of garlic, citrus, and fresh herbs. Lucia greeted me with a warm smile and a twinkle in her eye. "Today, we are going to make Chilean Sea Bass Moho and More," she announced.

I was intrigued by the name of the dish and eager to learn the secrets of Lucia's culinary prowess. As we began to prepare the ingredients, Lucia regaled me with tales of her travels to different parts of the world, where she had learned about exotic spices and cooking techniques.

She explained that the key to the dish was the moho sauce, a vibrant mixture of garlic, cilantro, lime juice, and olive oil. She showed me how to marinate the sea bass in the moho sauce, allowing the flavors to meld together and infuse the fish with a burst of freshness.

As we cooked, Lucia shared stories of her grandmother, who had passed down the recipe for Chilean Sea Bass Moho and More to her. She spoke of family gatherings where the dish was always a highlight, with everyone clamoring for seconds and thirds.

I listened intently, absorbing every word and every gesture as Lucia guided me through the steps of the recipe. She taught me how to sear the fish to perfection, ensuring that it was cooked just right – tender and moist, with a crispy exterior that crackled with flavor.

As we sat down to enjoy our meal, the flavors exploded on my taste buds, transporting me to a world of culinary delight. The tangy citrus of the moho sauce paired perfectly with the rich, buttery texture of the sea bass, creating a harmony of flavors that danced on my palate.

From that day on, Chilean Sea Bass Moho and More became a staple in my kitchen. I shared the recipe with friends and family, passing on the tradition that Lucia had so generously shared with me.

Now, as I stand in my own kitchen, preparing the dish for a gathering of loved ones, I can't help but smile as I remember that fateful day in Chile. The memory of discovering this recipe for the first time will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And for that, I am forever grateful to Lucia and her Chilean Sea Bass Moho and More.