Citrus-Marinated Fluke With Ginger Cracklings

• 1 1-inch piece fresh ginger root, peeled and thinly sliced
• 1/2 cup sugar
• Vegetable oil, for frying
• 2 ruby red grapefruits
• 3/4 pound sushi-quality fluke, thinly sliced
• Sea salt and freshly ground white pepper to taste
• 3 piquillo peppers or 1 small red bell pepper, julienned
• 3 tablespoons extra virgin olive oil
• 1/4 cup baby cilantro (see note)

1. Bring a small pot of water to a boil and add ginger.
2. Let simmer for 20 seconds, then strain.
3. Repeat twice more; set aside ginger.
4. In same pot, combine sugar with 1/2 cup water and bring to a simmer.
5. Cook, stirring, until sugar dissolves.
6. Add ginger and simmer for 5 minutes.
7. Drain and spread ginger slices on paper towels to dry slightly.
8. Heat 2 inches of oil in a saucepan or deep skillet until hot but not smoking.
9. Add ginger and fry until crisp, about 2 minutes.
10. Use a slotted spoon to transfer ginger slices to parchment paper or paper towels to cool.
11. Slice ends off one of the grapefruits and stand it up on a cutting board.
12. Slice off peel, following curve of fruit.
13. Make sure to cut away all the white pith, exposing flesh.
14. Working over a bowl to catch juices, use a small paring knife to cut out segments.
15. Halve and juice other grapefruit.
16. Place fluke in a nonreactive bowl and season with salt and pepper.
17. Pour in grapefruit juice and let marinate for 5 to 10 minutes.
18. To serve, arrange fluke slices and grapefruit segments on 4 chilled plates.
19. Top with piquillo pepper.
20. Drizzle with olive oil and sprinkle with sea salt.
21. Garnish with cilantro and ginger slices and serve immediately.

ginger root, sugar, vegetable oil, red grapefruits, salt, piquillo peppers, extra virgin olive oil, baby cilantro

Taken from cooking.nytimes.com/recipes/10912 (may not work)