Ramp Chimichurri for White Fish

Ramp Chimichurri for White Fish
Photo courtesy ASMI

Try this ramp chimichurri on any whitefish. Inspired by Chef Francis Mallmann's recipe with the addition of fresh springtime ramps.

Ramp Chimichurri for White Fish | Sitka Salmon Shares

Prep time: 20 min
Total time: 24 hr


  • 1 cup water
  • 1 tablespoon coarse salt
  • 1 bunch ramps, about 10-12
  • 3 cloves of garlic
  • 1 cup packed fresh flat-leaf parsley leaves
  • 1 cup fresh oregano leaves
  • 2 teaspoons crushed red pepper flakes
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil


Prepare ingredients

Boil the water and stir in salt. Set aside to cool.  Dice up the parsley, ramps (bulbs and leaves), oregano, and garlic. Now uncork a bottle of wine, you're working hard.

Whisk + Set

Load the diced ingredients and red pepper flakes into a medium sized bowl.  Whisk in red-wine vinegar, olive oil, and the now cooled salt water. Transfer to a mason jar with airtight lid and place in the fridge for a day for the flavors to meld. Then put on everything!

We recommend using this sauce on a variety of whitefish including halibut, pacific cod, lingcod, and rockfish (including black rockfish, a.k.a. black bass).

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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