Fluke Crudo

Ingredients

• ¾ cup orange-infused olive oil
• ½ cup lime juice
• ¼ 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 ½ teaspoons capers
• ⅓ cup coarsely chopped flat-leaf parsley
• ⅓ cup coarsely chopped mint
• ⅓ cup coarsely chopped basil
• 6 radishes, sliced thin
• Coarse sea salt, for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    498 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 18 grams sugars; 30 grams protein; 102 milligrams cholesterol; 698 milligrams sodium

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

6 appetizer-size servings

Preparation

1. 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.
2. Place celery leaves in the center of each of 6 plates and alternate 2 orange and 2 grapefruit segments around them.
3. 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.

20 minutes