This is the perfect recipe to utilize your end-of-summer garden harvest. Chimichurri is made using the herbs you have in your garden or using our fresh herbs. For fish, we recommend using Locals Seafood flounder, trout, or striped bass.

Ingredients

For Fish

• Skin on fish fillets
• Avocado oil, canola, or other neutral oil (not olive oil)
• Salt & Pepper

For Chimichurri

• 1 cup parsley leaves or basil leaves
• 4 medium garlic cloves
• 2 tbsp oregano leaves
• ½ cup olive oil
• ¼ cup red wine vinegar
• 1 tsp kosher salt
• ¼ tsp red pepper flakes

Preparation

• Pulse all ingredients for chimichurri in a food processor until smooth. Taste, adjust with salt and pepper, and set aside.
• Pat fillets dry with towel then apply generous amount of kosher salt to both sides.
• Place fillets skin side up in coldest part of refrigerator for 30-60 minutes.
• Heat 1 tablespoon of oil in a skillet on medium-high heat until the oil smokes. Add a pinch of salt.
• Place fillets skin side down in the skillet. Press down until the flesh relaxes.
• Cook until the skin is crispy.
• Flip and cook for another minute (more/less depending on thickness)
• Drizzle with chimichurri and serve immediately.

OR if you have a bunch of tomatoes that need to be used (we sure do!)

Baked Fish with Tomatoes

Tomatoes don’t typically come to mind when preparing to bake a fish. Lemon, salt, pepper, and olive oil are the mainstays, and for good reason. But next time you have a fresh tomato sitting on the counter, give it a go. Dice it and toss it on top of the fish before putting it in the oven.

Ingredients

• 1.25 lb of white fish
• 1tbs chopped oregano
• 1 tbs chopped parsley
• 1 garlic clove, diced
• 1.5 cups of breadcrumbs
• 1 lb of tomatoes, diced

Preparation

• Start with a white flaky fish like Striped Mullet or Black Sea Bass.
• Preheat the oven to 350 degrees.
• Coat an ovenproof pan with oil. Lay the fish on the pan and season both sides with salt, pepper, oregano, parsley, garlic, and breadcrumbs.
• Add diced tomatoes on top and drizzle with olive oil. Bake for about 20 minutes.
• When ready to serve, squeeze lemon juice over the fish! Enjoy!