Best Nearly Naked Fluke With Grapefruit Recipes

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SAUTéED FLUKE WITH GRAPEFRUIT VINAIGRETTE



Sautéed Fluke With Grapefruit Vinaigrette image

Provided by Roy Blount Jr.

Categories     dinner, easy, quick, main course

Time 20m

Yield Serves 4

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1/4 teaspoon harissa paste
1 1/4-inch piece of ginger, peeled and grated
1/2 clove garlic, finely chopped
1 red or pink grapefruit, peeled, white pith removed
4 6-ounce fluke fillets
Salt and freshly ground pepper
2 tablespoons canola oil
1 teaspoon thinly sliced mint
1/4 teaspoon chopped rosemary
4 ounces frisée, white and light green parts only (about 3 cups)

Steps:

  • Preheat the oven to 450 degrees. In a small saucepan, whisk together the olive oil, soy sauce, vinegar, harissa, ginger and garlic. Over a bowl to catch the juices, cut the grapefruit segments free from the membrane. Set the segments aside and squeeze the remaining juice from the membrane into the bowl. Whisk 3 tablespoons grapefruit juice into the olive oil mixture.
  • Lightly season the fluke on both sides with salt and pepper. Heat 1 tablespoon canola oil in a large nonstick skillet. When the oil shimmers, add 2 fluke fillets and cook for about 1 minute. Flip and cook for 30 more seconds. Transfer the skillet to the oven and cook for about 2 minutes. Keep the fish warm, and repeat with the remaining canola oil and 2 fillets.
  • To serve, warm the vinaigrette over medium-low heat. Just before serving the fish, add the mint, rosemary and grapefruit segments and warm for about 1 minute, or until the segments are heated through. Lay a handful of frisee on each plate, followed by a piece of fish. Top the fish and frisee with grapefruit segments and a few spoonfuls of vinaigrette.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 17 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 956 milligrams, Sugar 6 grams, TransFat 0 grams

NEARLY NAKED FLUKE WITH GRAPEFRUIT



Nearly Naked Fluke With Grapefruit image

Provided by Florence Fabricant

Categories     easy, quick, appetizer

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 8

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 Joan Nathan

Categories     quick, appetizer

Time 20m

Yield 6 appetizer-size servings

Number Of Ingredients 18

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

FLUKE AU GRATIN



Fluke au Gratin image

This is a very old recipe, taken from the kitchen of Henri's in Lynbrook, N.Y., opened by an extravagant French restaurateur named Henri Charpentier in 1910. It asks for flounder, known on Long Island as fluke, but you could make it with cod or haddock or halibut, with freshwater trout or catfish, with any mild-flavored fish. It's an elegant and really quite simple preparation, the fish fillets baked on top of and beneath a butter sauce cooked with chopped shallots, garlic, chives, parsley and minced mushrooms, brightened with lemon juice and white wine, and with bread crumbs, sliced mushrooms and dots of butter strewn across the top. You can make the sauce in the morning, if you like, and assemble the dish for the oven just before dinner, making it a breeze for weeknight entertaining. But it's no stretch to do it all, as Charpentier might have said, "à la minute."

Provided by Sam Sifton

Categories     dinner, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for greasing
1 small shallot, peeled and minced
1 garlic clove, peeled and minced
2 tablespoons minced button mushrooms, plus 1/2 cup thinly sliced button mushrooms
1 tablespoon minced chives
1 tablespoon minced parsley, plus 1 tablespoon roughly chopped parsley for garnish
1/4 cup plus 2 tablespoons white wine
1 tablespoon white wine vinegar
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper
1 to 1 1/2 pounds fluke, flounder, sole or other mild, white-fleshed fish fillets
1/3 cup dried bread crumbs

Steps:

  • Heat oven to 425 degrees. In a medium skillet, melt 2 tablespoons of the butter over medium-high heat. When it foams, add the shallot, garlic, minced mushrooms, chives and parsley; stir to combine. Sauté until the garlic starts to toast and turn golden, about 2 to 3 minutes.
  • Stir in 1/4 cup of the wine, the vinegar and lemon juice. Let cook until the liquid is reduced by half, stirring frequently, about 2 to 3 minutes. Season to taste with salt and pepper.
  • Butter a casserole or baking dish large enough to accommodate the fillets of fish in one even layer, and spoon half the sautéed mushroom mixture into it. Arrange the fillets on top, season them with salt and pepper, and cover with the sliced mushrooms.
  • Stir the remaining 2 tablespoons of wine into the sautéed mushroom mixture, and drizzle it evenly over the sliced mushrooms. Sprinkle the bread crumbs over the top of the dish. Cut the remaining 2 tablespoons butter into small pieces, and dot over the top.
  • Roast until the top is golden and the fish is opaque and flaky, about 10 to 12 minutes. Garnish with remaining parsley.

FLUKE CRUDO



Fluke Crudo image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

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.

BROILED GRAPEFRUIT WITH BROWN SUGAR AND FLAKY SALT



Broiled Grapefruit With Brown Sugar and Flaky Salt image

A classic at a fancy breakfast or brunch, the best broiled grapefruits have a glossy caramelized topping covering sections of the warm, juicy citrus. This recipe also includes a little cinnamon for a heady fragrance, and a touch of sea salt, which softens the bitterness of the grapefruit peel. It's best served warm from the oven, when the brown sugar is still melted and syrupy. Ruby or pink grapefruits make for the prettiest presentation, but white ones work just as well, and have a livelier, more acidic flavor.

Provided by Melissa Clark

Categories     breakfast, brunch

Time 10m

Yield 4 servings

Number Of Ingredients 6

2 grapefruits, preferably pink or ruby
4 tablespoons light brown sugar
2 tablespoons unsalted butter, melted
Honey, for drizzling
Ground cinnamon (optional)
Flaky sea salt, for serving

Steps:

  • Move the rack 4 inches away from the broiler, and turn it on.
  • Halve the grapefruits through their equators. Using a paring knife or a grapefruit knife, cut the sections away from the membranes and pith so they are easy to spoon up. Place grapefruit halves, cut-side up, on a baking sheet. Sprinkle each grapefruit half with 1 tablespoon brown sugar, then drizzle with melted butter and a little honey. Sprinkle cinnamon over the tops if you like.
  • Broil grapefruit until the sugar melts and caramelizes, 2 to 5 minutes. (Broilers vary a lot so watch carefully to make sure they don't burn.) Sprinkle with flaky sea salt, and serve immediately.

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