Fluke Crudo
Published August 9, 2011
Mike Mergen for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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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 ¼ 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 analysis per serving
23 grams carbs; 34 milligrams cholesterol; 385 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 29 grams fat; 4 grams fiber; 796 milligrams sodium; 12 grams protein; 17 grams sugar
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
@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!
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.