our receipes


Chimichurri Biondi works as both a seasoning for the fish and as a lubricant for grilling it. Adding our chimi to the Sea Bass will bring out the flavor of the fish and compliment it with zesty herb flavors.


(Best served hot)

Total Time 25 mins

Cook Time: 12 mins
Marinating: 1-2 hrs – Resting Time 10 mins
Prep Time: 13 mins
Course: Main Course
Cuisine: Argentinean, Chilean
Servings: 4
Calories: 271 kcal

  • 1 whole, cleaned, and scaled striped bass (about 2 lbs.)
  • 1 fresh lemon
  • Add vegetables of your choice
  • Add rice if desired
  • Add a fresh salad if desired

Slow-grill fish

  • Rinse fish, pat dry, then cut a few slashes into its sides, parallel to the gills. Set on a rimmed baking sheet.
  • Rub inside and out with 1/4 cup chimichurri.
  • Cover loosely with plastic wrap and let marinate at least 30 minutes and not more than 1 hour.
  • Brush cooking grates with an oil-soaked paper towel.
  • Heat grill to medium heat 350 – 450 degrees.
  • Transfer fish to an oiled grill basket and close basket.
  • Cook fish, turning once halfway through, until fish is opaque, about 12 minutes.
  • Insert a thin knife or metal skewer into the thickest part of the fish and leave it for 30 seconds. Remove skewer and hold it against the inside of your wrist. It should feel warm. If it’s still cool, grill fish another 2 to 5 minutes.
  • Serve with extra sauce on the side.

Just remember: Add spoonfuls of our bright and zesty chimi for a serious flavor boost.

  • Adding our tangy homemade chimichurri sauce to the delicious flavor of sea bass brings out the delicious taste that comes along with cooking your fish over the fire.
  • The concentrated heat of the grill brings out a lush, smoky char to the fish and distributes the added herbs of the chimichurri evenly.
  • You can add veggies, a fresh salad or rice to complete this dish to turn it into a full meal.
  • Don’t forget to squeeze fresh lemon over the fish for a zesty flavor.