Serves Four
4, 6-ounce fillets of fluke
Wondra flour for dusting
Sea salt and freshly ground black pepper
Smoked paprika for dusting
About 1 tablespoon safflower oil
1 to 2 teaspoons unsalted butter
2 large shallots, minced
About 2 tablespoons dry vermouth
2 lemons, zested and juiced
1 large heirloom tomato, seeded and diced
About 1 teaspoon unsalted butter for swirling
Snipped chives for garnish
To prepare:
Rinse and pat fish dry with paper towels. Make three or four diagonal shallow slits in the skin of the fish. Season with salt and pepper, dip in flour and tap off all the excess. Dust the skin side with paprika.
In a heavy sauté pan over moderate high heat, coat the bottom with oil and when it shimmers, add the fish, skin-side down. With a flat spatula, press down on the top of the fillet to prevent the sides from “curling-up” and sauté until brown and crisp, about two or three minutes. Turn and sear the other side about one minute – the cooking time will depend on the thickness of the fish. Transfer the fish to a plate, tent with foil and keep warm.
Add butter and shallots to pan and sauté until they are soft and translucent, about one minute. Add vermouth and half of the lemon juice and cook until liquid is reduced by half stir in tomatoes and cook briefly, about two minutes. Taste and season with pepper and lemon zest, add more lemon juice if needed and swirl in butter.
Place fluke on warm dinner plates, spoon sauce on top, garnish with snipped chives, and serve at once.
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