Pacifico Striped Bass* Recipe

Inspired by No.9 Park

Time30m

Serves4

charred orange, hazelnut, swiss chard

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Ingredients

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1
Prepare the Hazelnuts
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for about 10-12 minutes until golden and fragrant. Allow to cool, then chop coarsely.
2
Char the Oranges
Cut the oranges in half and grill or char them on a hot grill or pan for about 3-4 minutes until they have grill marks and are slightly caramelized. Set aside.
3
Cook the Swiss Chard
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the swiss chard and sauté until wilted, about 5-7 minutes. Season with salt and pepper, then remove from heat.
4
Cook the Striped Bass
In the same skillet, add the remaining olive oil and increase the heat to medium-high. Season the striped bass fillets with salt and pepper. Place the fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes until cooked through.
5
Plate the Dish
On each plate, place a serving of sautéed swiss chard, top with the striped bass fillet, and garnish with charred orange halves and chopped hazelnuts.