Nearly Naked Fluke With Grapefruit Recipes

NEARLY NAKED FLUKE WITH GRAPEFRUIT

Nearly Naked Fluke With Grapefruit image

Provided by Florence Fabricant

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 8

Ingredients

2 pink grapefruits
2 tablespoons sherry vinegar
2 fluke fillets, each about 6 ounces, or flounder or gray sole
6 large red radishes, sliced paper-thin, about 3/4 cup
1 tablespoon minced chives
2 1/2 tablespoons fruity olive oil
Sea salt
1 tablespoon pink peppercorns

Steps:

Slice all peel and pith from grapefruits. Holding each over a medium-large shallow bowl to catch juice, carefully cut out segments between membranes with a sharp paring knife. Place segments in another bowl. Squeeze membranes well over bowl of juice and stir in vinegar. Add 2 tablespoons of the mixture to grapefruit segments.
Cut each fluke fillet in half lengthwise, along the dark seam. Holding a sharp knife at an angle, cut each strip into 6 equal pieces. Place in bowl of juice and marinate 15 minutes.
Add radish slices and chives to grapefruit segments and stir gently. Fold in 1 1/2 tablespoons olive oil. Season lightly with sea salt.
Toss fluke with about 1/2 teaspoon sea salt, or to taste, and arrange on each of 4 large salad plates in a circle, leaving space in center. Season with a little more sea salt. Pile grapefruit and radish salad in middle. Scatter pink peppercorns over fish, drizzle with remaining oil and serve.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 9 grams, TransFat 0 grams

FLUKE CRUDO

Fluke Crudo image

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 5

Ingredients

2 (8-ounce) fluke fillets, sliced on the bias 1/4-inch thick
2 radishes, cut into matchsticks or thin rounds
Fleur de sel and freshly ground black pepper
Juice of 1/2 lime
Best quality extra-virgin olive oil, for drizzling

Steps:

Arrange half of the fish on each of two serving plates. Sprinkle with radish, and season with salt and pepper. Drizzle with olive oil and lime juice. Serve immediately.

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