This is the vinaigrette that I learned to make from my friends at the Hog Island Oyster Company. It is a type of mignonette that also has some jalepeno and cilantro in it. The flavor is bright and spicy but still allows flavor of the oysters to come through.
I really love cooking whole fish because not only is it a good way to buy a fish (you can check the quality on a whole fish easier than on cut up fish) you can impart lots of great flavor by stuffing the cavity with herbs and lemons. This dish incorporates flavors inspired by the food of Southeast Asia.
This recipe was developed after I visited the oyster beds at Hog Island Oyster Company in Marshall, California. Bright green “sea lettuce,” a type of seaweed, was growing on top of the oyster cages. It was delicious so I took some back to shore and made a salad using the oyster meats and a Caesar style dressing.