Pan-Seared Striped Bass With Herbed Chimichurri
Ingredients
DIRECTIONS
Combine parsley, garlic, shallot, red wine vinegar, fresh lemon juice, salt, and pepper in a blender or food processor. Turn on the machine and slowly drizzle in the olive oil until well incorporated. Transfer to a container and refrigerate.
Season the striped bass fillets with salt and pepper.
Heat a pan over medium heat with 1 tbsp of oil. Place the striped bass in the pan and sear for 3 minutes on each side, or until golden brown.
Remove the bass from the pan and pat dry with a paper towel. Place the striped bass on a plate and top with the herbed chimichurri.
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