Sautéed Fluke With Grapefruit Vinaigrette

Name: Sautéed Fluke With Grapefruit Vinaigrette
Total time: 20 min
Yield: Serves 4
Ingredients: 2 tablespoons olive oil; 2 tablespoons soy sauce; 2 tablespoons balsamic vinegar; 1/4 teaspoon harissa paste; 1 1/4-inch piece of ginger, peeled and grated; 1/2 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; 1/4 teaspoon chopped rosemary; 4 ounces frisée, white and light green parts only (about 3 cups)

Recipe from Fleur de Sel

Adapted by Roy Blount Jr.

Total Time: About 20 minutes
Rating: 4(21)
Comments: Read comments

Featured in: Eat, Memory; The Ideology of Taste

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Ingredients

Yield:Serves 4

2tablespoons olive oil
2tablespoons soy sauce
2tablespoons balsamic vinegar
¼teaspoon harissa paste
1¼-inch piece of ginger, peeled and grated
½clove garlic, finely chopped
1red or pink grapefruit, peeled, white pith removed
46-ounce fluke fillets
Salt and freshly ground pepper
2tablespoons canola oil
1teaspoon thinly sliced mint
¼teaspoon chopped rosemary
4ounces frisée, white and light green parts only (about 3 cups)

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.
Step 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.

Ratings

4 out of 5

21 user ratings

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Comments

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alena6 years ago

Absolutely delicious with salmon and arugula! (substitutions were based on availability). Easy enough to be a regular weeknight meal, but seems fancy enough for hosting dinner guests.

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