Raw fluke, thinly sliced and marinated for a delicious post-fishing appetizer.
It’s that time of year again! With waters approaching 60 degrees it’s time to get on the flatties. Last weekend we went out for an early morning striper trip in the Raritan Bay. Due to heavy fog and rain we decided let’s give the backwaters a shot for some fluke. We ended up enough fluke for the dinner table.
When it comes to cooking fish that we catch we always use the seasonal produce available. This marinated fluke sashimi features cucumber, jalapeno, lime, cilantro and English peas that we picked up at a local farm stand.
Cooking fish or eating the fish raw starts at the boat. Bleed the fish in a bucket and bury it headfirst in ice. From there you will have pristine filets.
We’re happy to be back cooking for The Fisherman Magazine this season there will be more recipes to come but if you are not looking to do the cooking please reach out to us so that we can cater your next event!
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1 filet of fluke
5 fresh English peas in husk
2 English cucumbers
1 bunch of cilantro
1 stalk of celery
1 TBSP of extra virgin olive oil
Salt and pepper to taste
Slice the fluke on a 30 degree angle with a sharp knife as thinly as possible. Place in a mixing bowl and add the zest of one lime, olive oil, and the juice from half of a lime. Set aside in the fridge and let it marinate for 5 to 10 minutes.
Peel cucumbers and remove seeds and combine in a blender with cilantro leaves, the zest of the two remaining limes, one jalapeno with seeds removed, and a quarter cup of water. Puree and strain, save liquid, discard the solids.
Bring a small pot of water to a boil with salt. Blanch peas for 20 seconds to lock in their green color and immediately shock in an ice bath.
Lastly shave some celery stalk and cucumber thin with a vegetable peeler. Slice shallots into rings also.
Place sliced marinated fluke on a plate. Toss celery, cucumber, and peas in a little olive oil and lime just and place around the fluke. Pour cucumber lime cilantro and jalapeno juice around the fish. Top the fish with finishing salt such as Maldon and enjoy!