Citrus-Marinated Fluke With Ginger Cracklings

Ingredients

• 1 1-inch piece fresh ginger root, peeled and thinly sliced
• ½ cup sugar
• Vegetable oil, for frying
• 2 ruby red grapefruits
• ¾ pound sushi-quality fluke, thinly sliced
• Sea salt and freshly ground white pepper to taste
• 3 piquillo peppers or 1 small red bell pepper, julienned
• 3 tablespoons extra virgin olive oil
• ¼ cup baby cilantro (see note)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    717 calories; 57 grams fat; 4 grams saturated fat; 0 grams trans fat; 40 grams monounsaturated fat; 9 grams polyunsaturated fat; 41 grams carbohydrates; 3 grams dietary fiber; 34 grams sugars; 12 grams protein; 38 milligrams cholesterol; 255 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. Place fluke in a nonreactive bowl and season with salt and pepper. Pour in grapefruit juice and let marinate for 5 to 10 minutes.
6. 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.

• If you cannot find baby cilantro, sliced strips of regular cilantro leaves may be substituted.

45 minutes