Cooking Kit - Roasted Pacific Striped Bass with Blistered Tomatoes and Chimichurri
Quick & delicious and ready in under 10 minutes.
Cooking Kit includes: Fresh Pacific Striped Bass (1 lb) / Organic Parsley / Organic Garlic / Organic Heirloom French Shallot / Organic Lemon, harvested from our schools garden / Organic Oregano, harvested from our schools garden / Organic Cherry Tomatoes
Suggested Add on: Los Poblanos Chile Rojo Flakes
For the chimichurri:
1 cup flat leaf parsley, chopped
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
¾ cup olive oil
2 tablespoons fresh oregano, chopped
½ teaspoon chili pepper flakes
2 tablespoons shallot, minced
1 lemon, cut into quarters
For the fish:
Two 12 ounce skin on Pacific Striped Bass fillets, cut in half
4 bunches of cherry tomatoes, Olive Oil, Salt + Pepper
To make the chimichurri: chop all ingredients lightly by hand, in a blender or food processor.
For the fish, preheat the grill to 425°F. Season the striped bass fillets and cherry tomatoes with olive oil, salt and pepper. Place the fillets skin side down and cook 4 minutes or until the fillets are cooked to desired doneness, turning once. Two minutes before the fish has finished cooking, add the tomatoes to lightly char.
To serve, place the fillets on individual plates with the grilled tomato, chimichurri and lemon wedges.
recipe & photo courtesy of: Fulton Fish Market