A simple and delicious fish recipe that can easily be made with a variety of seafood.  If you can’t find fluke, try halibut, salmon, or scallops.

Pan Roasted Fluke with Tomatoes and Corn

Category

Category name

Serves

2

For the Tomato Vinaigrette

Ingredients

  • 1 large heirloom tomato
  • 3 tablespoon extra-virgin olive oil
  • 4 basil leaves, cut into chiffonade
  • Salt
  • Freshly ground black pepper

Method

  1. Remove the core of the tomato and slice into ¼-inch slices. Using only the meaty middle of the tomato slices, cut into ½-inch cubes. Toss the tomato with the olive oil and basil; season with salt and pepper.

For the Corn Salad

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon minced shallot
  • ¼ cup leek, white part only, sliced thin
  • ½ teaspoon grated garlic
  • ½ teaspoon grated ginger
  • 1 cup corn
  • 1 tablespoon lemon juice
  • Salt
  • Freshly ground black pepper

Method

  1. Heat the olive oil in a sauté pan over medium heat; add the leeks and shallots and cook until they start to color lightly, 2-3 minutes. Add the ginger and garlic, stirring; add the corn and sauté until warmed through, about 1 minute. Add lemon juice, taste and adjust the seasoning. Remove from the heat and let cool slightly.

For the Fish

Ingredients

  • 2 fluke filets, skin and bones removed, 6 to 7 ounces each
  • 3 tablespoons canola oil
  • 2 tablespoons butter
  • 2 sprigs of thyme
  • 2 teaspoons lemon juice
  • ½ cup baby watercress, for garnish
  • Salt

Method

  1. Pat the fish dry with paper towels and season with salt just before cooking. Heat the oil in a medium pan large enough to fit both portions of fluke over medium-high heat. Carefully lay the fluke in the pan presentation side down and let sear until it starts to color lightly. Add the butter to the pan and continue cooking until the fish begins to turn golden-brown, about 2 minutes. Using a spatula, carefully turn the fish; add the thyme to the fat in the pan, and using the handle, tilt the pan so that the fat pools in one section; baste the fish several times with the thyme-scented fat. Turn off the heat and let the fish rest in the pan for 2 minutes. The entire cooking time should be about 4 to 5 minutes.
  2. Spoon the corn mixture in the center of a plate and place the fluke on top. Spoon the tomato vinaigrette around the fish and garnish with the baby watercress. Serve immediately.