Chilean Sea Bass Moho and More

Description
If Chilean sea bass is unavailable, any sea bass is fine to use. Score the on the skin side, so it won't curl.

MOHO SAUCE

 * 4	lrg	garlic cloves peeled, and thinly sliced lengthwise
 * 1/4	cup	thinly- slivered onion
 * 1/2	tsp	Ground Cumin
 * Salt to taste
 * Freshly- Ground Black Pepper to taste
 * 3	tbl	extra- Virgin Olive Oil
 * 6	tbl	fresh Lime Juice
 * 1/2	tsp	White Wine vinegar

SEA BASS AND MORE

 * 2	x	Chilean Sea Bass fillets (abt 1 lb ea)
 * 4	tbl	fresh Lime Juice
 * 5	tbl	extra- Virgin Olive Oil
 * Salt to taste
 * Freshly- Ground Black Pepper to taste
 * 2	lrg	garlic cloves peeled, pressed
 * 1	x	ripe avocado for serving
 * 3/4	cup	coarsely-chopped fresh Cilantro Leaves for serving

Directions

 * 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 and coat well. Marinate for 15 minutes. Remove and pat dry.
 * 4) Preheat the oven to 450 degrees.
 * 5) With a very sharp knife, score the skin side of the twice diagonally to prevent curling.
 * 6) Place the remaining 2 tablespoons of olive oil in a nonstick skillet. Sear the, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.
 * 7) Remove 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 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.