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Recipe courtesy of Claire Robinson

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Total:: 20 min
Prep:: 10 min
Inactive:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

1/4 cup blood-orange flavored olive oil, or other fruity olive oil
2 tablespoons champagne vinegar
1 small red chile (Fresno), very thinly sliced
12 ounces sashimi-grade skinless, boneless fluke fillets
1/4 small cantaloupe or honeydew melon, peeled and seeded
Flavored lemon sea salt, such as Amagansett Sea Salt Company Lemon Salt, for garnish

Directions

Lightly whisk together the oil and vinegar in a small bowl. Stir in the chiles and let stand for 5 to 10 minutes.

Slice the fluke into very thin slices, about 1/8-inch thick, using a very sharp knife. Slice the melon into similar paper-thin pieces. Arrange the melon and fish, alternating slices, on each of 4 chilled salad plates.

Drizzle the dressing and chiles lightly over the fish and onto the plates with a spoon. Sprinkle some lemon salt over the fish and serve immediately.

My Private Notes

Name: Fresh Long Island Fluke and Melon Crudo
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1/4 cup blood-orange flavored olive oil, or other fruity olive oil; 2 tablespoons champagne vinegar; 1 small red chile (Fresno), very thinly sliced; 12 ounces sashimi-grade skinless, boneless fluke fillets; 1/4 small cantaloupe or honeydew melon, peeled and seeded; Flavored lemon sea salt, such as Amagansett Sea Salt Company Lemon Salt, for garnish