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

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

Moho sauce

 * 1) Mix the garlic and onion in a small bowl with the cumin, salt and pepper.
 * 2) Place the oil in a small, heavy saucepan over low heat.
 * 3) Add the onion mixture and cook, stirring, for 10 minutes or until translucent.
 * 4) Add the lime juice and vinegar, then simmer over medium-low heat for 5 minutes.

Sea bass and more

 * 1) Halve the sea bass fillets crosswise (into 8-ounce pieces).
 * 2) In a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper and garlic.
 * 3) Add the and coat well.
 * 4) Marinate for 15 minutes.
 * 5) Remove and pat dry.
 * 6) Preheat the oven to 450°F.
 * 7) With a very sharp knife, score the skin side of the twice diagonally to prevent curling.
 * 8) Place the remaining 2 tablespoons of olive oil in a nonstick skillet.
 * 9) Sear the, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.
 * 10) Remove to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
 * 11) Meanwhile, set the moho sauce over very low heat and gently heat through.
 * 12) Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
 * 13) To serve, place a fillet in the center of each of 4 dinner plates.
 * 14) Spoon 1 to 2 tablespoons of moho sauce atop each fillet.
 * 15) Fan 3 or 4 slices of avocado atop each serving and sprinkle with chopped cilantro.
 * 16) Place a bowl of the extra cilantro and a bowl of moho sauce on the table.