Greenwood Ridge Middle Eastern Fish Vinaigrette

4 whole red snapper (or any kind of firm, white fish)

1 bunch peppery greens (whatever's in season, watercress, arugula…)

1 cup parsley leaves (flat parsley preferable)

1/2 cup cilantro leaves

1 shallot, chopped

1/2 cup lemon juice

1 cup "Eye of the Dragon" olive oil*

2 teaspoons coriander seeds

1 teaspoon cumin seeds

1/2 teaspoon anise seeds

1/2 teaspoon cardamom pods

1/4 teaspoon black peppercorns

1 teaspoon salt
Optional garnish: raddichio, red cabbage, or red bell pepper, sliced

*"Eye of the Dragon" olive oil is from Greenwood Ridge

Bone and trim fish fillets. Cut on a bias into 1 1/2" strips. Season with olive oil, salt and freshly ground black pepper. Cover and refrigerate.

Lightly toast the coriander seeds, anise seeds, cardamom and peppercorns in a hot, dry pan. Grind the spices, add to the cilantro, parsley and lemon juice and food process for one minute. Drizzle the olive oil into the mixture until emulsified. Salt to taste. Will keep airtight and refrigerated for a few days.

Sauté, grill or poach the fish strips until slightly underdone. Remove and let cool to room temperature. Place 5 - 6 pieces of fish on a bed of greens and top fish with the vinaigrette. Suggested garnishes are shredded raddichio, red cabbage, or slivers of red bell pepper.

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