On the East End in New York, there is a great chowder house called Bostwick’s. Bobby Flay and I have been going there for years, and it is where I always bring my friends when they visit. The whole menu is fabulous, but I rarely get past the Fluke Milanese. Local fish, lightly breaded and crispy, it is just so damn good. This is my take on their dish. If you can’t find fluke, your favorite flaky white fish will do just fine.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Four 6-ounce fluke fillets
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 tablespoon Dijon mustard
- Couple dashes hot sauce
- 3 large eggs, beaten
- 2 cups panko
- Olive oil, for cooking and drizzling
- 1 stick unsalted butter, at room temperature
- 1/4 cup finely chopped fresh parsley plus 1/2 cup whole parsley leaves
- 2 tablespoons salt packed capers, rinsed
- 2 cloves garlic, grated
- Zest and juice of 1 lemon
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup thinly shaved radishes
Instructions
- Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Dry the fluke fillets using paper towels. Sprinkle with salt and pepper. Season the flour with salt in a wide, shallow dish. Add the mustard and hot sauce to the eggs in a second wide, shallow dish, then whisk to combine; season with salt. Season the panko with salt in a third wide, shallow dish. Dredge the fish in the flour, then the egg, then the breadcrumbs, allowing any excess to drop off.
- Place a large cast-iron pan on the direct heat side of the grill. When the pan is hot, add 1/2 inch olive oil to fill the bottom and let it get hot. Gently lay the breaded fish into the oil, away from you. Cook until golden brown and crispy on one side, 2 to 3 minutes. Gently flip and continue to cook on the other side until golden brown and crispy, 2 to 3 minutes. If the pan is getting too hot, move it to the indirect heat side of the grill to allow the fish to cook evenly. Remove the fish from the pan and place on a serving platter.
- In a mixing bowl, mix together the butter, chopped parsley, capers, garlic, lemon zest and juice. Lightly season with salt and pepper. Drain any oil from the pan and wipe it out. Place back on the direct heat side of the grill. Add the white wine to the pan and reduce by half, about 1 minute. Add the stock and once again reduce by half, another minute. Add the butter mixture and cook, whisking until the butter is melted and all the flavors come together, about 1 minute. Pour the sauce over the fish. In a mixing bowl toss together the parsley leaves, shaved radishes and a drizzle of olive oil. Garnish the fish with the parsley and radish salad over the top. Serve!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 637 |
| Total Fat | 37 g |
| Saturated Fat | 17 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 32 g |
| Cholesterol | 278 mg |
| Sodium | 922 mg |
Reviews
Spur of the moment company coming over for dinner Saturday nite so I decided to make Michaels recipe for Fluke Milanese. Well the only thing I changed was the fish. I used Flounder. It was exceptional. Loved the. Fish and the zucchini salad was the best. Such flavor. I followed each recipe exactly. Everyone loved it. I just love your recipes Michael and. Liz..Didn’t make the lemon drop (the other couple doesn’t really drink, but will save for next weekend). Will definitely make again….
This is so much fun watching an iron chief take us into his back yard and do what i love to do…,.Barbecue.. This recipe works on just about on any flaky fish. Nice touch with the mustard and hot sauce mixed in with the egg wash. A definite add to the rotation.
Amazing. I have never had a fail with Symon recipes!
Another great recipe from Michael. The sauce was the crowning glory of an excellent fish preparation.
This was amazing! We used red fish that we had caught & actually made every dish from this episode
everything was outstanding!
everything was outstanding!
My husband said this was the best fish recipe I’ve made! I used cod because it’s what I had and I also added some fresh cherry tomatoes from my garden. The sauce was so good. Whole dish was amazing!
Used to live in E Hampton & frequented Bostwicks so I had to try this. Fluke is more of a Montauk thing so I used flounder instead (even tho that was pretty hard to find in FL). But 5 stars!! Thank you Chef!!
Thank you Michael! This recipe was amazing. I substituted the fish with tilapia loin (what I had in freezer) and it turned out so good…loved the flavors. The salad was even better than I expected:) Will be part of my repertoire.
He says in the recipe any flaky white fish will do I am going to try halibut.
To Susan P. Fluke is a —“flat” fish. Your local market is not likely to have fluke, but any thinish fish will do—– the sauce is what really makes the dish.