- ¾cup orange-infused olive oil
- ½cup lime juice
- ¼cup rice wine vinegar
- 1fresh Thai chile or half a small jalapeño, sliced razor thin
- 1shallot, minced
- black pepper
- 1teaspoon honey (optional)
- 1pound skinless fillet of sushi-grade fluke sole, halibut or yellowtail, cut into pieces about 1/4 inch thick, 1 inch wide and 2 to 3 inches long
- Inner, light green leaves from 1 bunch celery
- 18orange segments (from 2 oranges)
- 18grapefruit segments (from 1 or 2 large grapefruits)
- 1 ½teaspoons capers
- ⅓cup coarsely chopped flat-leaf parsley
- ⅓cup coarsely chopped mint
- ⅓cup coarsely chopped basil
- 6radishes, sliced thin
- Coarse sea salt, for garnish
- In a mixing bowl, stir together the orange oil, lime juice and vinegar. Add the chile, shallot, salt and pepper to taste. If the dressing is too sharp, add a teaspoon honey. Add the fluke, toss gently, and let it sit for several minutes.
- Place celery leaves in the center of each of 6 plates and alternate 2 orange and 2 grapefruit segments around them.
- Mound the fluke on the celery leaves. Spoon the dressing over the fish, sprinkle with capers, parsley, mint, basil and radish slices. Garnish with an orange and grapefruit segment, and sprinkle with coarse sea salt.
Originally published in The New York Times Fluke Crudo, by Joan Nathan