Sauteed Fluke With Grapefruit Vinaigrette

• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon harissa paste
• 1 1/4-inch piece of ginger, peeled and grated
• 1/2 clove garlic, finely chopped
• 1 red or pink grapefruit, peeled, white pith removed
• 4 6-ounce fluke fillets
• Salt and freshly ground pepper
• 2 tablespoons canola oil
• 1 teaspoon thinly sliced mint
• 1/4 teaspoon chopped rosemary
• 4 ounces frisee, white and light green parts only (about 3 cups)

1. Preheat the oven to 450 degrees.
2. In a small saucepan, whisk together the olive oil, soy sauce, vinegar, harissa, ginger and garlic.
3. Over a bowl to catch the juices, cut the grapefruit segments free from the membrane.
4. Set the segments aside and squeeze the remaining juice from the membrane into the bowl.
5. Whisk 3 tablespoons grapefruit juice into the olive oil mixture.
6. Lightly season the fluke on both sides with salt and pepper.
7. Heat 1 tablespoon canola oil in a large nonstick skillet.
8. When the oil shimmers, add 2 fluke fillets and cook for about 1 minute.
9. Flip and cook for 30 more seconds.
10. Transfer the skillet to the oven and cook for about 2 minutes.
11. Keep the fish warm, and repeat with the remaining canola oil and 2 fillets.
12. To serve, warm the vinaigrette over medium-low heat.
13. Just before serving the fish, add the mint, rosemary and grapefruit segments and warm for about 1 minute, or until the segments are heated through.
14. Lay a handful of frisee on each plate, followed by a piece of fish.
15. Top the fish and frisee with grapefruit segments and a few spoonfuls of vinaigrette.

olive oil, soy sauce, balsamic vinegar, harissa paste, ginger, clove garlic, red, fluke fillets, salt, canola oil, mint, rosemary, only

Taken from cooking.nytimes.com/recipes/11607 (may not work)