0.0 – 0 reviews • Melon Recipes
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
10 min |
| Inactive: |
10 min |
| Yield: |
4 servings |
Ingredients
- 1/4 cup blood-orange flavored olive oil, or other fruity olive oil
- 2 tablespoons champagne vinegar
- 1 small red chile (Fresno), very thinly sliced
- 12 ounces sashimi-grade skinless, boneless fluke fillets
- 1/4 small cantaloupe or honeydew melon, peeled and seeded
- Flavored lemon sea salt, such as Amagansett Sea Salt Company Lemon Salt, for garnish
Instructions
- Lightly whisk together the oil and vinegar in a small bowl. Stir in the chiles and let stand for 5 to 10 minutes.
- Slice the fluke into very thin slices, about 1/8-inch thick, using a very sharp knife. Slice the melon into similar paper-thin pieces. Arrange the melon and fish, alternating slices, on each of 4 chilled salad plates.
- Drizzle the dressing and chiles lightly over the fish and onto the plates with a spoon. Sprinkle some lemon salt over the fish and serve immediately.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
210 |
| Total Fat |
15 g |
| Saturated Fat |
2 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
1 g |
| Sugar |
6 g |
| Protein |
11 g |
| Cholesterol |
38 mg |
| Sodium |
264 mg |