Chilean Sea Bass with Moho Sauce
Elevate your dinner table with this exquisite recipe for **Chilean Sea Bass with Mojo Sauce**, a vibrant fusion of tender, flaky fish and bold Latin-inspired flavors. The pan-seared, golden-crisp Chilean sea bass fillets are the star of the dish, perfectly seasoned and cooked to a melt-in-your-mouth texture. Drizzled with a zesty mojo sauce, made from fresh garlic, oregano, cilantro, lime, and orange juices, this citrusy, herbaceous topping adds a burst of tangy richness that complements the delicate fish beautifully. Quick to prepare in just 35 minutes, this gourmet dish is perfect for weeknight dinners or impressing guests on special occasions. Serve with steamed vegetables, rice, or crusty bread to soak up every last drop of the flavorful sauce. Your kitchen will feel like a fine dining destination with this elegant yet easy seafood recipe!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Chilean sea bass fillets
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cloves Garlic cloves
- 1 tablespoon Fresh oregano leaves
- 0.25 cup Fresh cilantro leaves
- 1 teaspoon Cumin powder
- 0.25 cup Freshly squeezed lime juice
- 0.25 cup Freshly squeezed orange juice
- 1 tablespoon Red wine vinegar
Instructions
Pat the Chilean sea bass fillets dry with a paper towel. Season both sides with salt and black pepper, pressing the seasoning gently into the fish.
Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat. Add the sea bass fillets to the skillet, skin side down, and cook for about 4-5 minutes without moving, until the skin is crispy and golden brown.
Flip the fillets carefully and cook the other side for another 4-5 minutes, or until the fish flakes easily with a fork. Remove the fillets from the skillet and set aside on a plate; cover lightly with aluminum foil to keep warm.
To prepare the mojo sauce, finely mince the garlic cloves or crush them into a paste using a mortar and pestle.
In a small saucepan, heat the remaining 2 tablespoons of olive oil over low heat. Add the garlic and sauté until fragrant, about 1-2 minutes, being careful not to let it burn.
Stir in the fresh oregano, freshly chopped cilantro leaves, and cumin powder. Cook for about 30 seconds to toast the spices lightly.
Add the lime juice, orange juice, and red wine vinegar to the saucepan. Stir well and increase the heat to a gentle simmer. Allow the sauce to cook for 2-3 minutes, then remove from heat. Adjust seasoning with additional salt if needed.
To serve, place each sea bass fillet on a plate and spoon the warm mojo sauce generously over the top. Garnish with extra cilantro leaves, if desired, and serve with your choice of sides, such as steamed vegetables or rice.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.0 g | 192% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 2772 mg | 121% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.3 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 156.5 mcg | 782% | |
| Calcium | 167 mg | 13% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3360 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
