Roasted Paiche with Garlic Potato Puree

We are definitely carnivores around here, and while we love a juicy slab of red meat, changing it up is a good thing as well.  A goal this year is to cook with more fish and seafood, and when Whole Foods approached us about working with a new to us fish, the Paiche, we jumped on the challenge.  What was this mystery fish called the Paiche (pronounced pie-chay)?

Roasted Paiche with Garlic Potato Puree  |  Chez Us

Come to find out the Paiche is quickly becoming the trendy white fish and it is Amazonian.  It is comparable in flavor and texture to sea bass and halibut, the great news is that it is more affordable.  The Paiche was so popular in South America that it became overfished and went extinct for some time.  Lucky for us and you, Whole Foods is sourcing it from a responsible and trust worthy farming practice, which in turn is putting the fish back on our tables.  They are also partnering with their government to help regrow the wild population by providing eggs, so that the fish are raised wild, not farmed and released.  The texture of the Paiche is dreamy;  lightly buttery in flavor with moist and firm fillets.  Besides the outstanding flavor, I loved that the Paiche is raised without pesticides, added hormones or antibiotics, not to mention it is loaded with omega 3 and omega 6 fatty acids, and a whopping 20 grams of protein for every 3 1/2 ounces.

Cooking with the Paiche is easy, since the fish is so moist it is really hard to dry out a fillet.  The first time I cooked a filet I kept the seasoning simple, a little olive oil, salt and pepper.  I wanted to know the true flavors, which were very mild, not fishy with creamy butter flavor.  As well the fish has a very clean taste. When I decided to work the Paiche into a recipe, I wanted to stick with mild seasonings as not to overpower the already lovely flavor.  I lightly seasoned as I did the first go-around, but this time I added fresh minced Italian parsley and lemon zest.  I then seared both sides of the fish before roasting in the oven, which sealed in the delicate flavors and kept the Paiche very moist.  As I really wanted the flavors of the fish and lemon to shine, I decided to serve it on top of a bed of garlic potato puree.  The creamy potato puree with hints of garlic was the perfect companion to the slightly lemony and buttery paiche.

I am really excited to further work with this fish and have some fresh new ideas that I cannot wait to share on Chez Us.  In the meantime, we (along with Whole Foods) would like for you to give Paiche a try, so we are giving away one $25 gift card to one lucky reader to help with the shopping.  Simply leave a comment below, sharing a new idea that you have for using Paiche.  This give away will continue through mid-night (PST) Friday, January 17, 2014.

Roasted Paiche with Garlic Potato Puree  |  Chez Us

Disclosure: Whole Foods supplied the $25 gift card for the giveaway, as well as compensating Chez Us for developing this recipe.  As always, all opinions expressed are our own. 

 

 

Comments

  1. anna* says:

    I wonder how it would be in fish tacos?

  2. maybe fish cakes.

  3. @anna* – I think it would also be great in a fish taco. Chef Hollie Greene bought some Paiche to create a fish taco recipe here – http://joyfoodly.com/blog/purple-paiche-crunchy-fish-tacos.

    I think I’m going to cook with paiche this week! Thanks Denise for all your inspiration!

  4. arlene T. says:

    I want to try Paiche. Sounds easy & I need easy & fast! Maybe I’ll make fish tacos w/ olive oil, salt, pepper.

  5. I’d like to add Paiche to my Cioppino

  6. Totally new to me. It looks amazing.

  7. I’m sooo excited to try Paiche! Where have I been that this the first time I’ve heard of it. I’d like to try making a dish from chucks of Paiche dipped in batter and then rolled in coconut shreds and some fresh herbs, then sauteing lightly in coconut oil.

  8. How’s about poached, with fresh herbs, citrus etc…

    Or better yet grilled?

  9. I love Paiche, the first time I had it we cut it into strips about 3/4″-1″ thick and about 4″ long, dusted them in flour and then did a quick saute’ in butter and made fish tacos. We topped them with your traditional fish taco toppings of cabbage, mango/jalapeno salsa and chipotle crema. They were awesome!!!!

  10. I’m not big on fish, but I have to say that even I can’t wait to try this out! It looks so delicious :)

  11. ocean ave WF user says:

    tried Paiche tonight from WF – $20 a pound and table was underwhelmed – better values out there – not for me

  12. Where did you find it for $20, we bought last week at WF for $13 a pound. Regardless, sorry to here you didn’t like it. Did you try our recipe? We used it in tacos last week, and it was really enjoyable. Maybe because we like halibut and sea bass, it is very similar.

  13. Gemgal says:

    It does have a lovely meaty moist texture, and I find it is easy to cook. 2x. My partner doesn’t care for it, as it has a earthy background flavor, that bottom feeders tend to have. Catfish do too. It takes seasoning well, so blackening might help if you really can’t handle what my partner calls the ‘suttle dirt flavor’ finish. Sea bass, Orange Ruffy and Halibut are in the next tier up for flavor in my book, because of the suttle earthy finish on this fish. That will not deter me, I love fish in it’s many species. Butterfish is the only one I refuse to each, Black Cod almost-both for the same reason-can’t handle that oily/greasy flavor. My family thinks I’m weird, cause Hawaiians regard Butter fish as, seriously Ono{good}. Must be that hoale side rearing it’s head, lol. Find your favorite catfish recipe and try it with this fish. Fish taco’s a diffinite.

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