Nearly Naked Fluke With Grapefruit

1. 1

   Slice all peel and pith from grapefruits.

2. 2

   Holding each over a medium-large shallow bowl to catch juice, carefully cut out segments between membranes with a sharp paring knife.

3. 3

   Place segments in another bowl.

4. 4

   Squeeze membranes well over bowl of juice and stir in vinegar.

5. 5

   Add 2 tablespoons of the mixture to grapefruit segments.

6. 6

   Cut each fluke fillet in half lengthwise, along the dark seam.

7. 7

   Holding a sharp knife at an angle, cut each strip into 6 equal pieces.

8. 8

   Place in bowl of juice and marinate 15 minutes.

9. 9

   Add radish slices and chives to grapefruit segments and stir gently.

10. 10

    Fold in 1 1/2 tablespoons olive oil.

11. 11

    Season lightly with sea salt.

12. 12

    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.

13. 13

    Season with a little more sea salt.

14. 14

    Pile grapefruit and radish salad in middle.

15. 15

    Scatter pink peppercorns over fish, drizzle with remaining oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.