1 pound fresh fluke fillet, skinned and chilled
1 to 2 limes
Coarse sea salt
Extra-virgin olive oil
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. When ready to serve, juice the lime over the fish; be generous. Season with sea salt and sprinkle with olive oil. Serve.