Middle Eastern Red Snapper with VinaigretteFeatured by Greenwood Ridge Vineyards in the Gold Wine Club.
Straight from the Greenwood Ridge kitchen to share with Gold Medal Wine Club Members! Exquisite flavors from the fish and vinaigrette will make this a staple dish in your home. Enjoy with a bottle of Greenwood Ridge Sauvignon Blanc.Yield: 4 - 6
Prep Time: 40 Minutes
Cook Time: 15 Minutes
• 4 Red Snapper (or any kind of firm, white fish)
• 1 Bunch peppery greens (or watercress)
• 1 Cup parsley leaves (flat parsley if you've got some)
• 1/2 Cup Cilantro leaves
• 1 Chopped shallot
• 1/2 Cup lemon juice
• 1 Cup olive oil
• 2 tsp. Coriander seeds
• 1 tsp. Cumin seeds
• 1/2 tsp. Anise seeds
• 1/2 tsp. Cardamom pods
• 1/4 tsp. Black peppercorns
• 1 tsp. Salt
Bone and trim fish fillets. Cut on a bias into 1 1/2" strips. Season with olive oil, salt and freshly ground pepper. Cover and refrigerate.
Lightly toast the coriander seeds, anise seeds, cardamom and peppercorns in a hot, dry pan. Grind the spices, add the cilantro, parsley and lemon juice in a food processor 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 radicchio, red cabbage, or slivers of red bell pepper. Enjoy with a glass of Gold Medal Sauvignon Blanc from Greenwood Ridge.