Fluke Sashimi With Baby Greens Food

FLUKE CRUDO

Fluke Crudo image

Provided by Martha Stewart

Number Of Ingredients 5

Ingredients

2 (8-ounce) fluke fillets, sliced on the bias 1/4-inch thick
2 radishes, cut into matchsticks or thin rounds
Fleur de sel and freshly ground black pepper
Juice of 1/2 lime
Best quality extra-virgin olive oil, for drizzling

Steps:

Arrange half of the fish on each of two serving plates. Sprinkle with radish, and season with salt and pepper. Drizzle with olive oil and lime juice. Serve immediately.

FLUKE SASHIMI WITH BABY GREENS

Fluke Sashimi with Baby Greens image

Focus on your knifework to get thin slices of fluke for this light and refreshing no-cook meal.

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 7

Ingredients

1 eight-ounce boneless and skinless fluke fillet
1 teaspoon plus 2 tablespoons extra-virgin olive oil
Coarse sea salt and freshly ground white pepper
4 ounces baby greens
1/2 cup mixed fresh mint and cilantro leaves, packed, plus 1 tablespoon coarsely chopped, for garnish
Juice of 2 limes (about 1/4 cup)
Toasted rustic bread slices, for serving

Steps:

Place four serving plates in refrigerator until well chilled, about 30 minutes. Using a sharp knife, slice fish fillet crosswise into very thin strips (about 1/8 inch thick). Arrange on the chilled plates, and cover tightly with plastic wrap. Return plates to refrigerator for 30 minutes.
Remove plates from refrigerator, and unwrap. Drizzle 1 teaspoon olive oil over fish, and evenly coat with a pastry brush. Season with salt and pepper.
Mix greens with mint and cilantro, and drizzle with remaining 2 tablespoons olive oil and half the lime juice. Season with salt and pepper, and mound salad mixture in the center of each of the plates over the fish. Sprinkle with remaining lime juice. Garnish with chopped herbs, and serve with toasted bread.

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