Fluke Crudo With Lime, Sea Salt and Olive Oil

• 1 pound fresh fluke fillet, skinned and chilled
• 1 to 2 limes
• Coarse sea salt
• Extra virgin olive oil

1. Slice the fillet in half lengthwise at its natural seam.
2. Then slice the fillet horizontally from end to end at an angle like lox.
3. The slices should be about 1/8-inch thick and 2 inches wide.
4. Divide among 4 small plates.
5. Cover and chill for at least 10 minutes.
6. When ready to serve, juice the lime over the fish; be generous.
7. Season with sea salt and sprinkle with olive oil.
8. Serve.

fluke fillet, limes, salt, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/10852 (may not work)