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

Ingredients

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