Best 4 Chilean Sea Bass Moho And More Recipes

Chilean sea bass is a highly sought after fish known for its delicate flavor and flaky texture. Originating from the depths of the Pacific Ocean, it is prized by seafood enthusiasts and culinary experts alike. "Moho" refers to a traditional Peruvian sauce consisting of a flavorful blend of ingredients including evaporated milk, fish broth, cheese, and chili peppers. When combined with Chilean sea bass, moho transforms this mild fish into a vibrant, flavorful dish that tantalizes the taste buds. In this article, we will explore the art of preparing Chilean sea bass moho, unveiling the secrets to creating a culinary masterpiece that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHILEAN SEA BASS WITH MOHO SAUCE

Chilean Sea Bass With Moho Sauce image

Posting for ZWT 7. This recipe comes from epicurious.com/recipes. If Chilean sea bass is unavailable, any sea bass or firm white fish is fine to use for this recipe.

Provided by Papa D 1946-2012

Categories Chilean

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 large garlic cloves, peeled and thinly sliced lengthwise
1/4 cup thinly slivered onion
1/2 teaspoon ground cumin
salt & 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 & freshly ground black pepper, to taste
2 large garlic cloves, peeled and pressed
1 ripe avocado, for serving
3/4 cup coarsely chopped fresh cilantro leaves, for serving

Steps:

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.).
Halve the sea bass fillets crosswise (into 8-ounce pieces).
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.
Preheat the oven to 450°F.
With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
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.
Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
Meanwhile, set the Moho Sauce over very low heat and gently heat through.
Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
To serve, place a fish fillet in the center 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.

CHILEAN SEA BASS MOHO AND MORE

Chilean Sea Bass Moho and More image

Categories Fish Vegetable Bake Quick & Easy Bass Spring Parade

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

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.

MISO AND SOY CHILEAN SEA BASS

Miso and Soy Chilean Sea Bass image

This Sea Bass will melt in your mouth! Delicious, I had this at Blue Water Grill in NYC and it was by far the best sea bass I've ever had in my life. This recipe is as close as I can get to tasting like the restaurants. They served it with bok choy and sticky rice on the side.

Provided by Swest

Categories World Cuisine Recipes Asian Japanese

Time 3h17m

Yield 4

Number Of Ingredients 7

Ingredients

⅓ cup sake
⅓ cup mirin (Japanese sweet rice wine)
3 tablespoons soy sauce
¼ cup packed brown sugar
⅓ cup miso paste
4 (4 ounce) fillets fresh sea bass, about 1 inch thick
2 tablespoons chopped green onion

Steps:

Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 hours. Arrange the fillets on a baking sheet. Discard the marinade.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 minutes. Sprinkle with chopped green onions to serve.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 27.9 g, Cholesterol 47.2 mg, Fat 3.7 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 1612.5 mg, Sugar 22.3 g

CHILEAN SEA BASS WITH MUSTARD

Chilean Sea Bass With Mustard image

I got this recipe from a personal chef. This dish is one of the most popular among his clientelle and is served in some of the finest restaurants! Best of all...it is sooo easy!

Provided by Grace Lynn

Categories Bass

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 (6 ounce) chilean sea bass fillets
salt and pepper
1 tablespoon butter
1 teaspoon coarse grain mustard
1/4 teaspoon Lawry's Seasoned Salt or 1/4 teaspoon Mrs. Dash seasoning mix
1 tablespoon breadcrumbs

Steps:

Let the sea bass sit at room temperature for about 20 minutes.
Season it with salt and pepper on both sides.
Melt butter in pan over medium-high heat.
Cook the sea bass for 4 minutes.
Turn over and apply a thin coat of coarse grain mustard, sprinkle with Lawry's seasoning or Mrs.
Dash, then sprinkle bread crumbs on top.
Cover the pan and turn heat to low for 6-8 minutes or until fish flakes with fork.

Tips:

For the Chilean Sea Bass with Moho, try using a medium-sized sea bass fillet to ensure even cooking. To achieve crispy skin and tender flesh, sear the fish in a hot pan with butter and olive oil, then finish it off in the oven. The Moho sauce should be smooth and creamy, made with a combination of evaporated milk, onion, garlic, and spices. Serve the dish with steamed vegetables or a fresh salad for a balanced meal.
The Pastel de Choclo is a delightful combination of corn and beef. Soak the choclo (corn) in water for at least 2 hours before cooking to soften it. To enhance the flavor, use a flavorful beef broth when cooking the meat and vegetables. The pastel should be baked until the top is golden brown and the filling is hot and bubbly. Serve it with a dollop of sour cream or salsa.
Empanadas de Pino are a classic Chilean street food. Prepare the pino filling with ground beef, onions, olives, and hard-boiled eggs for a savory and aromatic taste. Use a simple dough made with flour, water, and salt, and let it rest before rolling and filling it. Fry the empanadas until golden brown and crispy. Serve them with aji sauce for an extra kick.
The Arroz con Pollo is a flavorful chicken and rice dish. Use bone-in chicken pieces for added flavor and texture. Sauté the chicken with onions, garlic, and spices until golden brown. Then, add the rice and broth, and simmer until the rice is cooked and the chicken is tender. Serve the dish with a sprinkle of cilantro and lime wedges.

Conclusion:

Chilean cuisine offers a diverse range of delicious and unique dishes that showcase the country's rich cultural heritage and natural resources. From the delicate flavors of the Chilean Sea Bass with Moho to the hearty and comforting Pastel de Choclo, and the savory Empanadas de Pino and Arroz con Pollo, these recipes provide a glimpse into the culinary delights that Chile has to offer. Whether you are a seasoned cook or a beginner in the kitchen, these recipes are a great way to explore the vibrant flavors of Chilean cuisine and bring a taste of Chile into your home.