Sauteed Fluke With Grapefruit Vinaigrette Recipe

Name: Sauteed Fluke With Grapefruit Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons soy sauce; 2 tablespoons balsamic vinegar; 1/4 teaspoon harissa paste; 1 1/4-inch piece of ginger, peeled and grated; 1/2 clove garlic, finely chopped; 1 red or pink grapefruit, peeled, white pith removed; 4 6-ounce fluke fillets; Salt and freshly ground pepper; 2 tablespoons canola oil; 1 teaspoon thinly sliced mint; 1/4 teaspoon chopped rosemary; 4 ounces frisee, white and light green parts only (about 3 cups)

Servings: persons

2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1/4 teaspoon harissa paste
1 1/4-inch piece of ginger, peeled and grated
1/2 clove garlic, finely chopped
1 red or pink grapefruit, peeled, white pith removed
4 6-ounce fluke fillets
Salt and freshly ground pepper
2 tablespoons canola oil
1 teaspoon thinly sliced mint
1/4 teaspoon chopped rosemary
4 ounces frisee, white and light green parts only (about 3 cups)

1
Preheat the oven to 450 degrees.
2
In a small saucepan, whisk together the olive oil, soy sauce, vinegar, harissa, ginger and garlic.
3
Over a bowl to catch the juices, cut the grapefruit segments free from the membrane.
4
Set the segments aside and squeeze the remaining juice from the membrane into the bowl.
5
Whisk 3 tablespoons grapefruit juice into the olive oil mixture.
6
Lightly season the fluke on both sides with salt and pepper.
7
Heat 1 tablespoon canola oil in a large nonstick skillet.
8
When the oil shimmers, add 2 fluke fillets and cook for about 1 minute.
9
Flip and cook for 30 more seconds.
10
Transfer the skillet to the oven and cook for about 2 minutes.
11
Keep the fish warm, and repeat with the remaining canola oil and 2 fillets.
12
To serve, warm the vinaigrette over medium-low heat.
13
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.
14
Lay a handful of frisee on each plate, followed by a piece of fish.
15
Top the fish and frisee with grapefruit segments and a few spoonfuls of vinaigrette.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons soy sauce, 2 tablespoons balsamic vinegar, 1/4 teaspoon harissa paste, and more.

Yes, Sauteed Fluke With Grapefruit Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sauteed Fluke With Grapefruit Vinaigrette

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