Fluke Crudo

• 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 jalapeno, sliced razor thin
• 1 shallot, minced
• Salt
• black pepper
• 1 teaspoon honey (optional)
• 1 pound skinless fillet of sushi-grade fluke sole, halibut or yellowtail, 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
• 13 cup coarsely chopped flat-leaf parsley
• 13 cup coarsely chopped mint
• 13 cup coarsely chopped basil
• 6 radishes, sliced thin
• Coarse sea salt, for garnish

1. In a mixing bowl, stir together the orange oil, lime juice and vinegar.
2. Add the chile, shallot, salt and pepper to taste.
3. If the dressing is too sharp, add a teaspoon honey.
4. Add the fluke, toss gently, and let it sit for several minutes.
5. Place celery leaves in the center of each of 6 plates and alternate 2 orange and 2 grapefruit segments around them.
6. Mound the fluke on the celery leaves.
7. Spoon the dressing over the fish, sprinkle with capers, parsley, mint, basil and radish slices.
8. Garnish with an orange and grapefruit segment, and sprinkle with coarse sea salt.

orangeinfused olive oil, lime juice, rice wine vinegar, fresh thai chile, shallot, salt, black pepper, honey, fluke, celery, orange, capers, flatleaf parsley, mint, basil, radishes, salt

Taken from cooking.nytimes.com/recipes/1013783 (may not work)