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May 1st, 2014

Paiche Fillet

Paiche is a firm-fleshed white-fish that is delicate in flavor. It has delicious crust when it’s cooked and is one of the largest Freshwater fishes in the world! It’s best when it is grilled, pan seared or smoked. This fish is comparable to a Chilean Sea Bass. Check out this recipe below, perfect for dinner for 2.


Paiche Pesto Parmigiana


2 –  6 oz. Paiche Fillets
1 container fresh pesto sauce
4 oz. Grated Cheese
4 oz. Vegetable Oil
Fresh Bruschetta



Spread 1 tsp. pesto on top of Paiche. Turn fillet over and press into grated cheese to form a crust. Heat vegetable oil in a skillet & place the Paiche pesto side down in the hot oil & saute until golden brown. Flip over & cook on the other side for a minute, then place in a 400 degree over for 10 minutes. Take out of pan & place on a serving dish. Garnish with Fresh Bruschetta.

Serves 2

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