Fresh Long Island Fluke and Melon Crudo

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Inactive: 10 min
  • Yield: 4 servings
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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


  1. Lightly whisk together the oil and vinegar in a small bowl. Stir in the chiles and let stand for 5 to 10 minutes.
  2. 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.
  3. 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.