Nearly Naked Fluke With Grapefruit

5.0(5)

by Florence Fabricant

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Easy, Quick, Appetizer

Servings

4 appetizer servings

Total time

30 min

Calories / serving

195 kcal

Ingredients (8)

serves

2 pink grapefruitsgrapefruit
2 tablespoons sherry vinegarsherry-vinegar
2 fluke fillets, each about 6 ounces, or flounder or gray sole
6 large red radishes, sliced paper-thin, about 3/4 cupradish
1 tablespoon minced chiveschive
2 1/2 tablespoons fruity olive oilolive-oil
Sea saltsalt
1 tablespoon pink peppercornspink-peppercorn

Instructions (4 steps)

01Slice 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.
02Cut 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.
03Add 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.

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Rich recipe — supports nutrition-aware planning.