Pan Seared Paiche with Blood Orange Gremolata


This pretty little dish is Paiche and it’s one of my favorite things right now. It’s pronounced Pi-Chee and it’s this beautiful light 
yet slightly meaty freshwater white fish from the Amazon River. I first discovered this lil swimming gem at Whole Foods a couple months ago and I cannot get enough! It’s basically sunshine on a plate!

This Gremolata is good on just about any white fish or salmon, chicken, pork + beef. It’s just light and so so versatile.


2 1/4 Pound Paichee filets

1 C fresh flat-leaf parsley chopped
4 Scallions chopped fine
1/2 Fresno pepper
1 clove garlic
1 t blood orange zest

1/2 T blood orange juice
1/2 T lemon juice
3 T Grapeseed oil
S+P to taste

Set fish on the counter and bring to room temperature for 45-60 minutes while you prepare your Gremolata.

Chop and mix all Gremolata ingredients in a bowl and let sit for 30 minutes while the flavors meld.

Add 1 Tablespoon to a pan over medium -high heat. Pat your fillets dry with a paper towel and season with a generous amount of salt. Once the oil is hot and shimmering, carefully add the fish to the pan and sear, about 4-5 minutes per side. You want is to be a nice golden color on each side and opaque throughout.

Plate and top with the Gremolata and serve hot.

View All, Sauces, MainsLindsey Bishop