Fresh Long Island Fluke and Melon Crudo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 210
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 38
- Sodium
- 264
- Total: 20 min
- Prep: 10 min
- Inactive: 10 min
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.