Pacifico Acquaculture
For the bass:
- 4 6-to-8 oz, skin-on striped bass fillets
- 4 bunches of cherry tomatoes, stems on
- Olive oil
- Salt and pepper
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
Preheat the grill to 425°F. Season the fillet and stem-on cherry tomatoes with olive oil, salt, and pepper.
Place the fillet skin side down and cook 4 minutes or until it is cooked to desired doneness, turning once. Add the tomatoes with two minutes to go to lightly char them.
To serve, place the fillets on individual plates with the grilled tomato, chimichurri, and lemon wedges.
Serves 4