Chilean Sea Bass Moho And More = IfChilean sea bassis unavailable, any sea bass is fine to use. Score the fish on the skinside, so it won't curl. For the Moho Sauce: 4 large cloves ofgarlic, peeled and thinly sliced lengthwise You Always Knew eTTCR MU Meeeelle V4 cupthinly slivered onion 1/2 teaspoon ground cumin | Salt and freshly ‘ground black 0 taste 3 (iioesons extra-virgin olive oil 6 ‘fresh lime jui 1/2 teaspoon white-wine vinegar 2 fillets of Chilean sea bass (about 1 pound each) extra-virgin olive oil SaitWandrah and ground black pressed 1 ripe avocado, for serving eeon coarsely chopped fresh saute teaven for serving 1. Prepare the Moho Sauce: Mix the garlic and onion in a small bow]with the cumin, salt and pepper. Place the oil a small, heavy saucepan over low Add the onion mixture and cook, stirring, for 10 minutes or untiltranslucent. Add the lime juice and vinegar, then simmer over medium-lowheat for 5 minutes. (Makes 2/3 cup.) 2. Halvetheseabassfillets crosswise (into 8-ounce pieces). 3. In shallowbowl, whisk the lime | juice with 3 tablespoonsofthe 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 skinside ofthe fish twice diagonally to preventcurling. 6. Place the remaining 2 tablespoons ofoliveoil in a non: 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. Removefish to an ovenproofdish orskillet and bake in the oven for 8 to 10 minutes,or until cooked through. ‘8. Meanwhile, set the Moho Sauce over very lowheatand gentlyheat through. ®. Peel and slice the avocado in half lengthwise, remove the pit andslice eachhalfintothin slices lengthwise. 10. Toserve,placea fishfillet in the center of each of 4 dinner plates. Spoon | to 2 tablespoons of Moho Sauce atop eachfillet. Fan 3 or 4 slices of avocado atop each serving and sprinkle with chopped cilantro. Place a bow!ofthe extra cilantro and a bow! of Moho Sauce on the table. Serves 4, Per serving: 292 calories, 10g carbohydrates, 13¢ protein, 24g fat, 50mg cholesterol. PARADE MAGAZINE - MARCH It, 2001 - PAGE 17 aC ME CCRUBEmC)lO)mCi takes just 2 steps and 20 minutes? PNTOReea ie Prep/Cook Time: 20 Min. Serves4. For more 20-minute stovetop meals you can make with Campbell's cooking soups, visit www.campbellsoup.com nad