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Mountain meal recipe: Breckenridge bass with chimichurri

The mountains have a flavor all their own. Maybe it’s the fresh air, the altitude, or the 300+ days of sunshine a year that make the food so tasty. Or maybe it’s that natural splendor coupled with world renowned chefs flocking to the state to bring out the best of those flavors that leave our palates wanting more. Either way – the food in Colorado is unlike anywhere else and if you are anywhere else, chances are you’re longing for a taste of the Rockies.

Top Chefs Hosea Rosenberg in Boulder, Colo. and Kelly Liken in Vail have set up shop here. Other famous chefs in Colorado include pastry chef Ned Archibald at Keystone, and Wolfgang Puck has restaurant Spago in Vail. The Colorado Mountain College Culinary Institute‘s Chef Kevin Clarke helps teach aspiring mountain cooks to bring out those flavors of the mountains  with local ingredients and fresh ideas.

At the Keystone Culinary Festival, Clarke taught amateurs how to make a few Colorado dishes – even when outside of the state. Check out the recipes for Breckenridge Bass with chimichurri (below), Hawaiian style lamb ribs , and Cider cured pork tenderloin here.

Breckenridge Bass with Chimichurri
Yield: 4 portions of 6oz.
Prep time: 20 minutes
Cooking time: 10 minutes
Recommended sides: Cuban black beans rice and either braised collard greens or Swiss chard with lime.

What you’ll need for the bass :

  • 4 Colorado Hybrid Striped Bass Filets – skin on
  • 2 Tbs. Spice Colorado Breckenridge Bass rub
  • 2 Tbs. canola oil

What you’ll need for the chimichurri:

  • ½ cup fresh parsley
  • 2 Tbs. cilantro
  • 4 fresh cloves of garlic
  • 4 Tbs. red wine vinegar
  • 1 tsp. red chile flake
  • 1 tsp. salt

To cook:

  1. Pre-heat sauté pan over medium heat. Do not let the pan get too hot.
  2. Add the canola oil.
  3. While oil is heating, season the bass by lightly pressing the bass, flesh side down,  into the Breckenridge Bass rub.
  4. Place the bass into the sauté pan – rub side down and cook over medium heat until the fish has a nice carmelized crust, approximately 3 minutes. Turn the fish over and allow for it to continue cooking skin side down until the flesh flakes easily.
  5. Remove from the pan and serve with chimichurri.

For the chimichurri:

Combine all of the ingredients in a blender and puree. The sauce tastes best if allowed to sit for at least 4 hours  at room temperature. The sauce can be made several days in advance.


–Morgan Bast

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