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The New York Times Wine Club
Fluke Crudo with Lime, Sea Salt and Olive Oil
The New York Times Wine Club Fluke Crudo with Lime, Sea Salt and Olive Oil

Fluke Crudo with Lime, Sea Salt and Olive Oil

If you don't want to serve this fish raw, just dip the fillets in milk, then in Wondra flour, and fry them in olive oil.
4 servings

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.

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