Best Sea Bass With Onion And Cumin Sauce Recipes

Chilean Sea Bass Moho and More image

Yield Makes 4 servings

Number Of Ingredients 15

For the Moho Sauce:
4 large cloves of garlic, peeled and thinly sliced lengthwise
1/4 cup thinly slivered onion
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
6 tablespoons fresh lime juice
1/2 teaspoon white-wine vinegar
2 fillets of Chilean sea bass (about 1 pound each)
4 tablespoons fresh lime juice
5 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
2 large cloves of garlic, peeled and pressed
1 ripe avocado, for serving
3/4 cup coarsely chopped fresh cilantro leaves, for serving

Steps:

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 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.

Cumin-Dusted Sea Bass on Green Rice image

Yield Serves 4

Number Of Ingredients 18

For rice:
1 1/4 cups water
1/2 cup long-grain rice
1 small onion, chopped
2 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf pasley
For fish:
2 (1-inch-thick) skinned Chilean sea bass, monkfish, or halibut fillets (18 oz total)
1 teaspoon ground cumin
1/4 teaspoon olive oil
For sauce:
1/2 cup fat-free chicken broth
1/4 cup fresh lime juice
2 tablespoons molasses
1 teaspoon cornstarch

Steps:

Preheat oven to 500°F.
Make rice:
Bring water to a boil in a 2-quart saucepan, then add rice, onion, garlic, bay leaf, salt, and pepper to taste. Return to a boil, cover, and reduce heat to low. Cook until rice is tender and liquid is absorbed, 15 to 17 minutes. Fluff rice with a fork and let stand, covered, 5 minutes. Stir in herbs just before serving.
Cook fish while rice is cooking:
Pat fillets dry and sprinkle with cumin and salt and pepper to taste on both sides. Heat oil in a well-seasoned 10-inch cast-iron skillet over high heat until hot but not smoking, then sear fillets until browned on 1 side, about 5 minutes. Turn fillets over and put skillet in oven. Roast fillets in upper third of oven until just cooked through, 6 to 8 minutes.
Make sauce while rice is standing:
Whisk together broth, juice, molasses, and cornstarch in a small skillet and simmer, whisking, until slightly thickened, 4 to 5 minutes. Halve each fillet crosswise and serve over rice. Spoon sauce over and around fish.