• 3/4 cup orange-infused olive oil
  • 1/2 cup lime juice
  • 1/4 cup rice wine vinegar
  • 1 fresh Thai chile or half a small jalapeño, sliced razor thin
  • 1 shallot, minced
  • Salt and black pepper
  • 1 teaspoon honey (optional)
  • 1 pound skinless fillet of sushi-grade fluke, 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
  • 18 orange segments (from 2 oranges)
  • 18 grapefruit segments (from 1 or 2 large grapefruits)
  • 1 1/2 teaspoons capers
  • 1/3 cup coarsely chopped flat-leaf parsley
  • 1/3 cup coarsely chopped mint
  • 1/3 cup coarsely chopped Amber Waves basil
  • 6 Quail Hill Farm radishes, sliced thin
  • Amagansett Sea Salt, for garnish.


1.  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.

2.  Place celery leaves in the center of each of 6 plates and alternate 2 orange and 2 grapefruit segments around them.

3.  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 Amagansett Sea Salt.

Serve & enjoy!

Yield: 6 appetizer-size servings.