If you're reading this blog post, I'm hoping you saw my first post as The Food Sighter on Instagram! If you haven't, be sure to follow me at @foodsighter. Instagram is going to be my main platform for sharing content and will more than likely guide what I post here on my blog. So, let's get to it!
My favorite city in the United States, by far, is New Orleans. Ben and I go to NOLA about 2-3 times a year. We always go for our anniversary in March - which just happens to be the season for oysters and delicious red fish.
The beautiful red fish pictured here is from the restaurant, Peche, located at 800 Magazine St. It was prepared blackened and served with the most delicious chimichurri. If you're unfamiliar with what chimichurri is, it was originated in Argentina and it's a blend of parsley, olive oil, red wine vinegar and red onion. The chimichurri was so fresh and had the perfect amount of acidity to add to the dish. After trying chimichurri for the first time, it has become a staple in a lot of my steak an fish dishes.
Here's the recipe I use for my own chimichurri:
1 cup chopped parsley
3 tablespoons red wine vinegar
4 garlic cloves minced
1/2 cup olive oil
1/4 cup red onion
Salt & pepper to taste
Juice of 1 lime
Add parsley, red wine vinegar, garlic, red onion and the juice of one lime into a blender or food processor. Gently pulse 4-5 times - be sure not to over blend, this sauce is not meant to be creamy. Slowly add the olive oil and pulse 2-3 more times and sprinkle salt and pepper. Add mixture to a bowl and drizzle additional olive oil on top. This sauce is meant to be "choppy" and have a dark green color.
Thanks for reading this blog post and let me know if you try the chimichurri recipe! #TheFoodSighter #RedFish #Chimichurri
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