Fluke—often called “summer flounder” on the East Coast or hirame in Japan—is an extremely light and delicate fish. Because of its mild flavor, I like to pair it with this citrus relish, complementing, but not overpowering, the fish’s characteristics. For the baby leaves, you can use arugula, Italian parsley, microgreens, or whatever you can find and like. Feel free to vary the citrus in the relish as well, experimenting with grapefruit, blood oranges, or sweet Cara Cara oranges in the winter. Because fluke cooks so quickly, have your relish ready before you begin the fish. To make sure you get a nice crispy exterior on the fillets, use two sauté pans if necessary. Crowding the pan will cause the fish to steam instead of sear.
Recipe information
Yield
serves 4
Ingredients
Relish
Preparation
Step 1
To make the relish, lay the lemon on its side and cut off a thin slice from the top and bottom of the fruit, then stand it on a flat end. Using a sharp knife and following the curve of the fruit, slice down the sides of the lemon, removing all the peel and pith as you go. Once the peel and pith are removed, hold the lemon in your palm. Cut along the membrane on each side of the individual sections and allow the flesh to fall free onto a cutting board. When the lemon is sectioned, chop coarsely and place in a bowl with the radishes. Squeeze the sectioned lemon in the bowl to catch all the juice. Repeat with the orange. Add the olive oil to the bowl and toss to combine. Season with salt and pepper and set aside.
Step 2
Using 1 large sauté pan or 2 smaller pans, heat the olive oil over high heat until almost smoking. Season the fluke fillets with salt and add to the hot pan or pans. Sear for 2 to 3 minutes on the first side or until golden brown, then flip and cook for about 1 minute on the second side, until just brown.
Step 3
Divide the radish and citrus relish, along with a spoonful of liquid, among 4 deep, wide bowls. Sprinkle one-quarter of the baby greens into each bowl and place a fillet of on top of each. Drizzle a little more of the vinaigrette from the relish on top and serve.
