NEARLY NAKED FLUKE WITH GRAPEFRUIT
Provided by Florence Fabricant
Categories easy, quick, appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 8
Steps:
- Slice all peel and pith from grapefruits. Holding each over a medium-large shallow bowl to catch juice, carefully cut out segments between membranes with a sharp paring knife. Place segments in another bowl. Squeeze membranes well over bowl of juice and stir in vinegar. Add 2 tablespoons of the mixture to grapefruit segments.
- Cut each fluke fillet in half lengthwise, along the dark seam. Holding a sharp knife at an angle, cut each strip into 6 equal pieces. Place in bowl of juice and marinate 15 minutes.
- Add radish slices and chives to grapefruit segments and stir gently. Fold in 1 1/2 tablespoons olive oil. Season lightly with sea salt.
- Toss fluke with about 1/2 teaspoon sea salt, or to taste, and arrange on each of 4 large salad plates in a circle, leaving space in center. Season with a little more sea salt. Pile grapefruit and radish salad in middle. Scatter pink peppercorns over fish, drizzle with remaining oil and serve.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 9 grams, TransFat 0 grams
SAUTéED FLUKE WITH GRAPEFRUIT VINAIGRETTE
Provided by Roy Blount Jr.
Categories dinner, easy, quick, main course
Time 20m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees. In a small saucepan, whisk together the olive oil, soy sauce, vinegar, harissa, ginger and garlic. Over a bowl to catch the juices, cut the grapefruit segments free from the membrane. Set the segments aside and squeeze the remaining juice from the membrane into the bowl. Whisk 3 tablespoons grapefruit juice into the olive oil mixture.
- Lightly season the fluke on both sides with salt and pepper. Heat 1 tablespoon canola oil in a large nonstick skillet. When the oil shimmers, add 2 fluke fillets and cook for about 1 minute. Flip and cook for 30 more seconds. Transfer the skillet to the oven and cook for about 2 minutes. Keep the fish warm, and repeat with the remaining canola oil and 2 fillets.
- To serve, warm the vinaigrette over medium-low heat. Just before serving the fish, add the mint, rosemary and grapefruit segments and warm for about 1 minute, or until the segments are heated through. Lay a handful of frisee on each plate, followed by a piece of fish. Top the fish and frisee with grapefruit segments and a few spoonfuls of vinaigrette.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 17 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 956 milligrams, Sugar 6 grams, TransFat 0 grams
FLOUNDER WITH PINK GRAPEFRUIT
Make and share this Flounder With Pink Grapefruit recipe from Food.com.
Provided by MA HIKER
Categories Citrus
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel grapefruit, removing all white pith. Hold grapefruit over a bowl and with a small, sharp knife, separate grapefruit into segments, cutting them away from the membrane that separates them. Reserve two tablespoons of the juice in the bowl. Set the segments and juice aside.
- Season the flour with salt and pepper (to taste) and spread it on a plate.
- Dip fish fillets into the four, dusting off any excess.
- Heat two tablespoons butter in a large non-stick skillet. Saute flounder about three minutes a side, until cooked through and lightly browned. If you cannot fit all the flounder into the pan at one time, do it in two shifts or use two pans.
- Remove flounder from pan and put on a warm plate. Add remaining butter and the shallots to pan and saute a few minutes.
- Add the grapefruit segments, juice and vinegar and bring to a simmer.
- Season to taste with salt and pepper.
- Spoon the sauce over the fish, sprinkle with cilantro and serve.
Nutrition Facts : Calories 123.7, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 2.6, Carbohydrate 11.2, Fiber 1.1, Sugar 4.3, Protein 1.2
CITRUS-MARINATED FLUKE WITH GINGER CRACKLINGS
Steps:
- Bring a small pot of water to a boil and add ginger. Let simmer for 20 seconds, then strain. Repeat twice more; set aside ginger.
- In same pot, combine sugar with 1/2 cup water and bring to a simmer. Cook, stirring, until sugar dissolves. Add ginger and simmer for 5 minutes. Drain and spread ginger slices on paper towels to dry slightly.
- Heat 2 inches of oil in a saucepan or deep skillet until hot but not smoking. Add ginger and fry until crisp, about 2 minutes. Use a slotted spoon to transfer ginger slices to parchment paper or paper towels to cool.
- Slice ends off one of the grapefruits and stand it up on a cutting board. Slice off peel, following curve of fruit. Make sure to cut away all the white pith, exposing flesh. Working over a bowl to catch juices, use a small paring knife to cut out segments. Halve and juice other grapefruit.
- Place fluke in a nonreactive bowl and season with salt and pepper. Pour in grapefruit juice and let marinate for 5 to 10 minutes.
- To serve, arrange fluke slices and grapefruit segments on 4 chilled plates. Top with piquillo pepper. Drizzle with olive oil and sprinkle with sea salt. Garnish with cilantro and ginger slices and serve immediately.
Nutrition Facts : @context http, Calories 727, UnsaturatedFat 50 grams, Carbohydrate 43 grams, Fat 58 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 837 milligrams, Sugar 36 grams, TransFat 0 grams
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