pacifico aquaculture
We took Pacifico’s Striped Bass into the kitchen to lightly season the fish then outside for grilling. It was a flakey fish and we used it to make tacos and also ate it with salad and fruit. Pacifico’s Striped Bass is also being used in many restaurants like Firebird’s Wood Fired Grill. We talked to their Senior Corporate Chef about the Striped Bass that they use in their restaurant chain.
All Pacifico Aquaculture recipes and recipe photos are courtesy of Pacifico Aquaculture
Roasted Pacifico Striped Bass with Chimichurri and Blistered Tomatoes
The striped bass has a nice smoky flavor off of the grill that is cut by the freshness and acidity of the Chimichurri. For a less smoky flavor, seek out thinner fillets (which will take less time to cook).
Ingredients:
4 Six to Eight-ounce skin on Pacifico Striped Bass
4 bunches cherry tomatoes, stems on
olive oil
salt
pepper
1 lemon, cut into quarters
Ingredients for Chimichurri:
1 cup flat leaf parsley, chopped
3 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
3/4 cup olive oil
2 Tbsp fresh oregano, chopped
1/2 tsp chili pepper flakes
2 Tbsp shallot, minced
Directions:
Method for Chimichurri
Step 1 Chop parsley lightly by hand.
Step 2 Add all ingredients in a blender or food processor. Set aside.
Method for Pacifico Striped Bass
Step 1 Preheat the grill to 425°F.
Step 2 Season the Pacifico fillet and cherry tomatoes (stem on) with olive oil, salt, pepper.
Step 3 Place the fillet skin side down on the grill and cook for 4-minutes or until the fillet reaches desired doneness, turning once.
Step 4 Add the tomatoes, grilling for 2-minutes to lightly char.
Step 5 To serve, place the fillets on individual plates with the grilled tomato, chimichurri and lemon wedges.
Pacifico Striped Bass Ceviche Verde
Baja Ceviche (or “cebiche”, it can be spelled several ways) is a dish prepared with raw fish that is usually marinated in lime juice and other fresh ingredients. We love it with our luscious striped bass. Adding avocado to the purée gives this presentation additional richness. You can finish with extra chopped avocado and cilantro to taste!
Ingredients:
1 pound fresh Pacifico Striped Bass, remove skin and cut into 1/2 inch cubes
1 teaspoon kosher salt
3 Tbsp fresh lime juice
1/2 cup avocado
1/2 cup tomatillos, diced
1/4 cup onion, very finely chopped
1/4 cup fresh cilantro leaves
1 jalapeño, stemmed, seeded, and minced (optional)
2 Tbsp olive oil
Tortilla chips
Directions:
Step 1 In a large bowl, add cubes of Pacifico striped bass and salt. Toss to coat.
Step 2 Add lime juice and marinate for 30 minutes, tossing twice as the fish turns from translucent to opaque.
Step 3 In a blender or food processor, add avocado, tomatillos, onion, cilantro, and jalapeño.
Step 4 Slowly add olive oil and chop lightly. Season with salt, pepper and more lime juice.
Step 5 Serve with tortilla chips and lime wedges!
Poaching is a delicious and healthy way to prepare striped bass while keeping it tender. In this dish, the striped bass is mostly covered, but not submerged, in a fragrant broth of stock, lemon, fresh spring herbs, garlic, and peppercorns, and gently cooked while the broth simmers. The result is a moist, flaky piece of fish with fresh flavorful undertones.
Serves: 4
Lemon Poached Pacifico Striped Bass with Pea Purée and Morel Mushrooms
Ingredients:
4 Six-ounce Pacifico fillets
24 small morel mushrooms or meaty mushroom, cleaned and trimmed, then sautéed in olive oil until tender
Edible flowers and Pea Tendrils to garnish
Ingredients for Pea Purée:
2 cups fresh shelled peas (from 2 lb. peas in pod) or frozen peas, thawed
Kosher salt
1 1/3 cups fresh spinach leaves, packed
1/3 cup (packed) fresh mint leaves
4 teaspoons vegetable oil
1 teaspoon of sugar
Freshly ground black pepper
Ingredients for Poaching Liquid:
2 tsp thinly sliced fresh flat-leaf parsley
2 tsp fresh thyme leaves
1 Tbsp olive oil
3 cups chicken stock
3 lemons, juiced and zested
3 cloves garlic, smashed
1/2 tsp peppercorns
Salt
Method for the Purée:
Step 1 Cook peas in a large pot of boiling salted water for 1-minute.
Step 2 Using a slotted spoon, transfer to a large bowl of ice water.
Step 3 Boil spinach and mint in same pot until wilted, 5-10 seconds.
Step 4 Transfer to bowl of ice with peas. Reserve 1/2 cup ice water.
Step 5 Drain pea mixture well. Purée in a blender,
Step 6 Add reserved ice water by tablespoonfuls if mixture is too thick.
Step 7 Add oil and sugar; purée.
Step 8 Season to taste with salt and pepper; set aside.
Method for Poaching:
Step 1 Bring all of the ingredients in the poaching liquid to a simmer in a 4 qt stockpot.
Step 2 While the poaching liquid heats up, season both sides of the striped bass fillets with salt.
Step 3 Reduce heat to low and add the striped bass to the pan.
Step 4 Cover and cook 8 to 10 minutes, or until the fish is opaque and flaky.
To serve:
Step 1 Rewarm the pea purée add more water if necessary to get the consistency of a thick milkshake.
Step 2 Divide the purée onto four individual plates, placing a piece of the striped bass slightly off center onto the purée.
Step 3 Garnish with the mushrooms, pea tendrils and flowers.
