FLUKE CRUDO

Fluke Crudo image

Provided by Joan Nathan

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