Last night the Mrs. and I went down to our favorite fish restaurant and I ordered their mixed seafood grill. All of it was good, though the scallops were the best part, and everything but the lobster tail was served on a bed of chimichurri sauce. This was a new one on me so I looked it up. It turns out to be the Argentine answer to pesto or salsa and really went well on fish. Of course the Argentines, world's greatest beef eaters, use it on steak but this is a spearfishing forum so . . .
Anyway, here's how you make it. Quite simple, actually, and of course with this basic idea you can do perversions on a theme to your heart's content.
Chimichurri Recipe
Ingredients
• 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
• 3-4 garlic cloves
• 2 Tbs. fresh oregano leaves (can sub 2 teaspoons dried oregano)
• 1/2 cup olive oil
• 2 Tbs. red or white wine vinegar
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
Method
1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.
eta: After discussing this with my son, we've considered that the addition of a Tbs or two of pine nuts would improve the texture and the luxuriant feeling in the mouth. I must give it a try fairly soon.
Anyway, here's how you make it. Quite simple, actually, and of course with this basic idea you can do perversions on a theme to your heart's content.
Chimichurri Recipe
Ingredients
• 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
• 3-4 garlic cloves
• 2 Tbs. fresh oregano leaves (can sub 2 teaspoons dried oregano)
• 1/2 cup olive oil
• 2 Tbs. red or white wine vinegar
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
Method
1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.
eta: After discussing this with my son, we've considered that the addition of a Tbs or two of pine nuts would improve the texture and the luxuriant feeling in the mouth. I must give it a try fairly soon.
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