Fluke Crudo
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup orange-infused olive oil
- ½cup lime juice
- ¼cup rice wine vinegar
- 1fresh Thai chile or half a small jalapeño, sliced razor thin
- 1shallot, minced
- Salt
- black pepper
- 1teaspoon honey (optional)
- 1pound skinless fillet of sushi-grade fluke sole, halibut or yellowtail, cut into pieces about ¼ inch thick, 1 inch wide and 2 to 3 inches long
- Inner, light green leaves from 1 bunch celery
- 18orange segments (from 2 oranges)
- 18grapefruit segments (from 1 or 2 large grapefruits)
- 1½teaspoons capers
- ⅓cup coarsely chopped flat-leaf parsley
- ⅓cup coarsely chopped mint
- ⅓cup coarsely chopped basil
- 6radishes, sliced thin
- Coarse sea salt, for garnish
Nutritional analysis per serving (6 servings)
385 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 17 grams sugars; 12 grams protein; 796 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Place celery leaves in the center of each of 6 plates and alternate 2 orange and 2 grapefruit segments around them.
- Step 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.
Private Notes
Comments
Delicious! I added an avocado—used watermelon radishes instead of regular radishes and lovage instead of celery leaves. I garnished with flowers from the garden.
@RyanF, Infusing olive oil is as simple as peeling an orange! My experience has been one whole orange, peeled is sufficient for about a 1L of liquid (scale that to the amount of oil you actually need). Let it sit for 16-24 hours in advance to get all that flavor infused in, then enjoy!
I found it easier to toss the salad ingredients except for citrus in the dressing before plating. I used day boat scallops and hamachi and found the seafood a little difficult to arrange (it gets floppy after being dressed). I added the extra juice from the oranges and grapefruit to the dressing to make it less sharp. Very nice crudo.
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