Best Fluke Crudo Recipes

FLUKE CRUDO WITH LIME, SEA SALT AND OLIVE OIL

Fluke Crudo With Lime, Sea Salt and Olive Oil image

Dave Pasternack, the chef at Esca in New York, has a few tips for preparing crudo. Tell your fishmonger that the fish you're buying is to be served raw. You want fresh-filleted fish, not something that is already cut. Then, once you have your fillet, take it home, chill it and then slice it. When you are ready to serve it, get ready for the easiest recipe on earth. Sprinkle the fish with lime juice, coarse sea salt and the best olive oil you can find. That's it. You have a sophisticated plate of food that took you no time at all. Pair the dish with a chilled Sancerre and see if you don't relish in your good fortune.

Provided by Amanda Hesser

Categories dinner, lunch, quick, weekday, appetizer, main course

Time 10m

Yield 4 appetizer servings

Number Of Ingredients 4

Ingredients

1 pound fresh fluke fillet, skinned and chilled
1 to 2 limes
Coarse sea salt
Extra virgin olive oil

Steps:

Slice the fillet in half lengthwise at its natural seam. Then slice the fillet horizontally from end to end at an angle like lox. The slices should be about 1/8-inch thick and 2 inches wide. Divide among 4 small plates. Cover and chill for at least 10 minutes.
When ready to serve, juice the lime over the fish; be generous. Season with sea salt and sprinkle with olive oil. Serve.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 1 gram, Sodium 336 milligrams, Sugar 0 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.

FLUKE CRUDO

Fluke Crudo image

Provided by Joan Nathan

Categories quick, appetizer

Time 20m

Yield 6 appetizer-size servings

Number Of Ingredients 18

Ingredients

3/4 cup orange-infused olive oil
1/2 cup lime juice
1/4 cup rice wine vinegar
1 fresh Thai chile or half a small jalapeño, sliced razor thin
1 shallot, minced
Salt
black pepper
1 teaspoon honey (optional)
1 pound skinless fillet of sushi-grade fluke sole, halibut or yellowtail, cut into pieces about 1/4 inch thick, 1 inch wide and 2 to 3 inches long
Inner, light green leaves from 1 bunch celery
18 orange segments (from 2 oranges)
18 grapefruit segments (from 1 or 2 large grapefruits)
1 1/2 teaspoons capers
1/3 cup coarsely chopped flat-leaf parsley
1/3 cup coarsely chopped mint
1/3 cup coarsely chopped basil
6 radishes, sliced thin
Coarse sea salt, for garnish

Steps:

In a mixing bowl, stir together the orange oil, lime juice and vinegar. Add the chile, shallot, salt and pepper to taste. If the dressing is too sharp, add a teaspoon honey. Add the fluke, toss gently, and let it sit for several minutes.
Place celery leaves in the center of each of 6 plates and alternate 2 orange and 2 grapefruit segments around them.
Mound the fluke on the celery leaves. Spoon the dressing over the fish, sprinkle with capers, parsley, mint, basil and radish slices. Garnish with an orange and grapefruit segment, and sprinkle with coarse sea salt.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 29 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 802 milligrams, Sugar 16 grams, TransFat 0 grams

FRESH LONG ISLAND FLUKE AND MELON CRUDO

Fresh Long Island Fluke and Melon Crudo image

Provided by Claire Robinson

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup blood-orange flavored olive oil, or other fruity olive oil
2 tablespoons champagne vinegar
1 small red chile (Fresno), very thinly sliced
12 ounces sashimi-grade skinless, boneless fluke fillets
1/4 small cantaloupe or honeydew melon, peeled and seeded
Flavored lemon sea salt, such as Amagansett Sea Salt Company Lemon Salt, for garnish

Steps:

Lightly whisk together the oil and vinegar in a small bowl. Stir in the chiles and let stand for 5 to 10 minutes.
Slice the fluke into very thin slices, about 1/8-inch thick, using a very sharp knife. Slice the melon into similar paper-thin pieces. Arrange the melon and fish, alternating slices, on each of 4 chilled salad plates.
Drizzle the dressing and chiles lightly over the fish and onto the plates with a spoon. Sprinkle some lemon salt over the fish and serve immediately.