Fluke Crudo With Lime, Sea Salt and Olive Oil

By Amanda Hesser

Total Time
10 minutes
Rating
3(33)
Notes
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Dave Pasternack, the chef at Esca in New York, has a few tips for preparing crudo. Tell your fishmonger that the fish you’re buying is to be served raw. You want fresh-filleted fish, not something that is already cut. Then, once you have your fillet, take it home, chill it and then slice it. When you are ready to serve it, get ready for the easiest recipe on earth. Sprinkle the fish with lime juice, coarse sea salt and the best olive oil you can find. That’s it. You have a sophisticated plate of food that took you no time at all. Pair the dish with a chilled Sancerre and see if you don’t relish in your good fortune.

Featured in: PAIRINGS; Too Hot to Cook? With Sancerre, Leave the Fluke Raw

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Ingredients

Yield:4 appetizer servings
  • 1pound fresh fluke fillet, skinned and chilled
  • 1 to 2limes
  • Coarse sea salt
  • Extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

104 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 14 grams protein; 336 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice the fillet in half lengthwise at its natural seam. Then slice the fillet horizontally from end to end at an angle like lox. The slices should be about ⅛-inch thick and 2 inches wide. Divide among 4 small plates. Cover and chill for at least 10 minutes.

  2. Step 2

    When ready to serve, juice the lime over the fish; be generous. Season with sea salt and sprinkle with olive oil. Serve.

Ratings

3 out of 5
33 user ratings
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John

Unless lime juice hydrolyze sthe fish, how is this safe to eat in light of parasites in fluke and flounder. Assuring that the fish is fresh and newly cut does not reduce risk of parasites living in the fish. These parasites can live in the human gut, and create quite a few problems. For sushi and sashimi, the fish is flash frozen to kill parasites in all fish except tuna. I love raw fish, but would like to be safe, so any insight on this issue would be appreciated. Thanks.

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