Seared Bass with Benne Seed Chimichurri
2, 6 oz. filet of Striped Bass or Rockfish, skin-on
1 cup Extra Virgin Olive oil
1/3 cup loosely packed chopped Parsley
1 medium Shallot, minced
2 cloves Garlic, minced
2 teaspoons toasted Chili Flakes
1 tablespoon Red Wine Vinegar
1 tablespoon Lemon zest
1 tablespoon Benne or Sesame seeds
Kosher salt and freshly ground black pepper to taste
1 lemon, halved
In a mixing bowl combine; 1 cup olive oil, parsley, shallot, garlic, chili flakes, vinegar, zest and benne seeds. Stir gently and season to taste. Best if made one day in advance, will keep for up to 4 days.
Preheat the oven to 400 degrees F. Trim any excess to create a uniform filet. Score two diagonal slits into the skin with a knife. Place the fish on a paper towel to dry the skin and help the searing process. Heat a medium skillet with oil over a high flame. Add the fish to the skillet skin side down. Gently press the filet with a spatula. Sear for 4-5 minutes. Make sure not to turn or flip the filet. Place the skillet in the oven and cook for an additional 5-7 minutes or until the juices become opaque. Remove from the oven, let the fish rest for 1-2 minutes then, transfer to a serving plate. Generously spoon the Benne Seed Chimichurri over the top of the fish and enjoy!
Pair with our 2015 Viognier
Photo by Andrea Hubbell