Ramp Chimichurri for White Fish
Try this ramp chimichurri on any whitefish. Inspired by Chef Francis Mallmann's recipe with the addition of fresh springtime ramps.
- 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
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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