Nearly Naked Fluke With Grapefruit

• 2 pink grapefruits
• 2 tablespoons sherry vinegar
• 2 fluke fillets, each about 6 ounces, or flounder or gray sole
• 6 large red radishes, sliced paper-thin, about 3/4 cup
• 1 tablespoon minced chives
• 2 1/2 tablespoons fruity olive oil
• Sea salt
• 1 tablespoon pink peppercorns

1. Slice all peel and pith from grapefruits.
2. Holding each over a medium-large shallow bowl to catch juice, carefully cut out segments between membranes with a sharp paring knife.
3. Place segments in another bowl.
4. Squeeze membranes well over bowl of juice and stir in vinegar.
5. Add 2 tablespoons of the mixture to grapefruit segments.
6. Cut each fluke fillet in half lengthwise, along the dark seam.
7. Holding a sharp knife at an angle, cut each strip into 6 equal pieces.
8. Place in bowl of juice and marinate 15 minutes.
9. Add radish slices and chives to grapefruit segments and stir gently.
10. Fold in 1 1/2 tablespoons olive oil.
11. Season lightly with sea salt.
12. Toss fluke with about 1/2 teaspoon sea salt, or to taste, and arrange on each of 4 large salad plates in a circle, leaving space in center.
13. Season with a little more sea salt.
14. Pile grapefruit and radish salad in middle.
15. Scatter pink peppercorns over fish, drizzle with remaining oil and serve.

pink grapefruits, sherry vinegar, fluke fillets, red radishes, chives, olive oil, salt, peppercorns

Taken from cooking.nytimes.com/recipes/1013172 (may not work)