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Citrus-Marinated Fluke
Citrus-Marinated Fluke <p> If you&#39;ve tried ceviche but weren&#39;t a big fan, this perfectly prepared dish will win you over. <a href="/videos/profiles/about-robert-sisca">Robert Sisca</a>, Executive Chef of <a href="http://bistrodumidi.com/index.html#/home/">Bistro du Midi</a>, takes thinly-sliced fluke (also known as summer flounder) and nestles it in a quick marinade of grapefruit and clementine <a href="http://how2heroes.com/videos/techniques/supreme-segment-citrus">supreme</a>, lemon and lime juice. No need for the fish to linger in the marinade. Robert maintains that just a brief dip in the citrus keeps it moist and delicious. Consider us won over.</p>

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cerviche, ceviche, marinated fish, quick fish dish, seafood entree

If you've tried ceviche but weren't a big fan, this perfectly prepared dish will win you over. Robert Sisca, Executive Chef of Bistro du Midi, takes thinly-sliced fluke (also known as summer flounder) and nestles it in a quick marinade of grapefruit and clementine supreme, lemon and lime juice. No need for the fish to linger in the marinade. Robert maintains that just a brief dip in the citrus keeps it moist and delicious. Consider us won over.

Makes 1 serving

Ingredients

  • 2½ oz sashimi-grade fluke, thinly-sliced
  • salt
  • black pepper
  • espelette (or ground chile flakes, e.g., ancho, chipotle or habanero flakes - spicer than espelette, use sparingly)
  • 3 clementine supreme (segments), chopped
  • 3 grapefruit supreme (segments), chopped
  • 1 tbsp julienne red onion
  • 1-2 tbsp fumé or fish stock
  • 1 tbsp grapefruit juice
  • 1 tbsp lemon juice
  • 1 tbsp lime juice

Garnishes

  • 1 tbsp chopped chives
  • 1 radish, thinly-sliced
  • drizzle of olive oil
  • microgreens

How-to

Supreme the Citrus

  1. With a paring knife, slice off the top and bottom end of the fruit to expose the pulp
  2. Starting at the top where the pith meets the pulp, follow around the curve of the fruit to slice off the skin
  3. Slice out each segment by cutting in towards the center of the fruit along the membrane walls, taking care to stay inside the membrane of each segment
  4. Remove segments and set aside

Season Fish & Assemble the Dish

  1. Season all sides of the fluke with salt, pepper and espelette
  2. Toss fish in a bowl with the juices, chopped clementine and grapefruit, red onion, and fish stock or fumé
  3. Place on serving platter or plate immediately. (The longer you allow the fluke to sit in the citrus, the dryer or tougher the texture will become. Iit is best to combine just before serving.) Season fluke again with salt, pepper and espelette
  4. Garnish with chopped chives, radish slices, drizzle of olive oil and serve with microgreens

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