This quick and delicious striped bass recipe is ready in under 10 minutes and has a nice smoky flavor from the grill that is cut by the freshness and acidity of the chimichurri. Chimichurri is versatile South American green herb sauce that is delicious alongside all types of seafood. Luckily our recipe makes extra, so store in the fridge for a week.
- 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
4 x 6-ounce striped bass portions, skin on
- 4 bunches of cherry tomatoes, stems on
- olive oil
- salt and pepper
1 lemon, cut into quarters
Chop all ingredients lightly by hand, in a blender or food processor. Mix the ingredients together if items are cut by hand.
For the fish, preheat the grill to 425°F. Season the striped bass portions and cherry tomatoes with olive oil, salt and pepper. Place the portions skin side down and cook 4 minutes or until the portions are cooked to desired doneness, turning once. Two minutes before the fish has finished cooking, add the tomatoes to lightly char.
Place the portions on individual plates with the grilled tomato, chimichurri and lemon wedges.