There is nothing we love more at Pacifico than seeing our beautiful fish served whole. The skin is especially delicious served crispy as the meat turns out moist and juicy. For ease of serving, score the fish on the diagonal making three slices per fish on each side. That way once cooked, you will be able to gently lift each piece off of the body.
Read MoreTiradito is of Peruvian origin and is a way of combining the elements of ceviche and sashimi in a single dish. Ceviche typically is made by covering the raw fish in an acidic marinade. “Cooking” it in the acid. Don’t serve this right away, let the fish marinate for about 15 minutes until the fish has turned more opaque, and the exterior of each small piece has taken on a partially cooked consistency.
Read MorePoaching is a delicious and healthy way to prepare striped bass while keeping it tender. In this dish, the striped bass mostly covered, but not submerged, in a fragrant broth of stock, lemon, fresh spring herbs, garlic, and peppercorns, and gently cooked while the broth simmers. The result is a moist, flaky piece of fish with fresh flavorful undertones.
Read MoreBaja Ceviche (or “cebiche”, it can be spelled several ways) is a dish prepared with raw fish that is usually marinated in lime juice and other fresh ingredients. We love it with our luscious striped bass. Adding the avocado to the puree gives this presentation additional richness. You can finish with extra chopped avocado and cilantro to taste!
Read MoreThe striped bass has a nice smoky flavor off of the grill that is cut by the freshness and acidity of the chimichurri. For a less smoky flavor, seek out thinner fillets (which will take less time to cook)!
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