Sautéed Fluke With Grapefruit Vinaigrette

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• ¼ teaspoon harissa paste
• 1 1/4-inch piece of ginger, peeled and grated
• ½ 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
• ¼ teaspoon chopped rosemary
• 4 ounces frisée, white and light green parts only (about 3 cups)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    288 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 22 grams protein; 76 milligrams cholesterol; 958 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Serves 4

Preparation

1. 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.
2. 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.
3. 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.

About 20 minutes