This simple Italian method works with nearly any freshly caught Island fish as an appetizer or first course. Try the farmer’s market to hunt down garlic scapes – curly green garlic stalks – or substitute chives or scallions.

Serves 4

• 1 filet bluefish, bass, fluke, or any other freshly caught fish
• 4 tablespoons extra-virgin olive oil, plus more for greens
• 4 garlic scapes, finely minced
• 1 tablespoon fresh mint
• 1 lemon
• Salt and pepper, to taste
• Micro greens or baby arugula to garnish

1. Skin and clean fish, and refrigerate.

2. In a sauté pan, heat 4 tablespoons oil and gently sauté green garlic until fragrant and soft. Remove from heat, stir in mint and the juice of half the lemon, and season lightly with salt. Transfer to a small heat-proof container and place in the fridge to cool.

3. Thinly slice fish into strips about 1/4-inch thick. When the oil is cooled, marinate the fish in the oil dressing for at least an hour, with plastic wrap tightly covering the container.

4. To serve, arrange a few greens, dressed lightly with oil, salt, and pepper. Portion fish onto each plate and squeeze lemon over each plate generously and season fish with a little rock salt. Serve as soon as possible.

This recipe was originally published with the article, Farm-Fresh Greenhouse Dinners.