Pacifico Striped Bass is a sustainably aquacultured (raised in open water ocean pens) fish raised off the Baja Coast and is raised to Best Aquaculture Practices Certification (BAP). This is the highest standard available today to ensure that poor practices are not sickening fish, harming our environment or affecting nearby fisheries. Unlike other aquacultured Striped Bass, Pacifico is genetically identical to Wild Striped Bass. HAACP and FDA certified processes are followed in processing to produce the cleanest, healthiest fish possible for consumption. With 39g of protein in a 7oz serving and a good source of potassium and healthy fats this fish is a true success story in aquacultured fish. Filets run from 1.5lb to 2lb and have a mild, sweet taste with a nice flake.

 

Ingredients:  Serves 4  

Pacifico Striped Bass 2lb
Cherry Tomatoes, 2 handfuls
Kosher Salt and Fresh Ground Pepper
2 Shallots, thinly sliced

Chimichurri
1 cup Italian parsley, chopped
3 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
2 Tbsp fresh oregano, chopped
2 Tbsp shallot, minced
3/4 cup olive oil

Directions:

  1. Preheat oven to 425°
  2. Combine all Chimichurri ingredients in a blender and lightly blend. Pour into a bowl and set aside.
  3. Season the fish fillet with olive oil, kosher salt and freshly cracked black pepper.
  4. Place the fillet skin side down on an aluminum foil lined cookie sheet then add the tomatoes on top.  Roast for about 4-6 minutes or until the fillet is cooked to desired doneness and tomatoes are blistered.
  5. Spoon the Baja Chimichurri on top of the fish and finish with the sliced shallots.