Oregon Rockfish with Salsa Verde from Chef Ryan

Chef Ryan has worked at some of the top restaurants in Portland including Pazzo, Southpark, Woodsman Tavern and The Buckman Public House. He owns and operates the Portland dive bar pop up series Wanna Fight? with Cascade Organics Cody Lucchesi. When COVID hit, he started Crew Chow, an idea to cook grubbin food for people to pick up and eat in the comfort of their homes. Menus are released Mondays with a pre order and pick up at NWIPA in SE Portland on Fridays.

Oregon Rockfish with Salsa Verde

2ea 6oz fillet of Rockfish, skinless

Salsa Verde

3 bunches of Italian Parsley

2 bunches cilantro

2 bunches mint

3 cloves roasted garlic

3ea anchovies

2c extra virgin olive oil

2 ea eggs, hardboiled and peeled

1T chili flake

2ea limes, juiced

-bring a large pot of salted water to a boil

-blanch parsley, cilantro and mint for 1 minute

-remove and place into an ice water bath to chill rapidly

-drain completely and rough chop

-add chopped herbs, garlic, anchovy, 1/2c water and 5 large ice cubes into a blender

-puree until smooth and drizzle in olive oil slowly to emulsify

-remove from blender and place into a large bowl

-grate eggs into mixture with a cheese grater

-fold eggs, chili flake and lime juice into mixture

-season with salt to taste
-in a cast iron or heavy bottom pan, heat 1T oil -sear the fish fish on both sides and add 1T butter-remove from heat and spoon butter over the top of the fish for 1 minute-serve topped with salsa verde--