Best Sautéed Fluke With Grapefruit Vinaigrette Recipes

NEARLY NAKED FLUKE WITH GRAPEFRUIT

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.

CITRUS-MARINATED FLUKE WITH GINGER CRACKLINGS

Steps:

• Bring a small pot of water to a boil and add ginger. Let simmer for 20 seconds, then strain. Repeat twice more; set aside ginger.
• In same pot, combine sugar with 1/2 cup water and bring to a simmer. Cook, stirring, until sugar dissolves. Add ginger and simmer for 5 minutes. Drain and spread ginger slices on paper towels to dry slightly.
• Heat 2 inches of oil in a saucepan or deep skillet until hot but not smoking. Add ginger and fry until crisp, about 2 minutes. Use a slotted spoon to transfer ginger slices to parchment paper or paper towels to cool.
• Slice ends off one of the grapefruits and stand it up on a cutting board. Slice off peel, following curve of fruit. Make sure to cut away all the white pith, exposing flesh. Working over a bowl to catch juices, use a small paring knife to cut out segments. Halve and juice other grapefruit.
• Place fluke in a nonreactive bowl and season with salt and pepper. Pour in grapefruit juice and let marinate for 5 to 10 minutes.
• To serve, arrange fluke slices and grapefruit segments on 4 chilled plates. Top with piquillo pepper. Drizzle with olive oil and sprinkle with sea salt. Garnish with cilantro and ginger slices and serve immediately.

FLUKE CRUDO

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 AU GRATIN

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.

SAUTéED FLUKE WITH GRAPEFRUIT VINAIGRETTE

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.