Ingredients

The following ingredients have 4 Servings
  • 2 Tbs. white wine vinegar
  • Juice of 1/2 Meyer lemon
  • 1/2 small shallot, minced
  • 1 Tbs. minced fresh tarragon
  • 1 1/2 tsp. minced fresh thyme
  • 1 1/2 tsp. whole-grain mustard
  • 1 1/2 tsp. sugar
  • 1/4 tsp. kosher salt
  • 2 Tbs. grapeseed or canola oil
  • 1 1/2 Tbs. extra-virgin olive oil
  • 1 tsp. minced fresh chervil
  • 1/4 tsp. minced chives
  • 1/2 tsp. fresh Meyer lemon juice
  • 1/4 tsp. olive oil
  • 1 cup (6 oz./185 g) halved black or red seedless grapes
  • <br> 4 fluke fillets, each about 6 oz. (185 g)
  • Kosher salt
  • 4 Tbs. (2 fl. oz./60 ml) grapeseed or canola oil

Instruction

  • To make the vinaigrette, in a small bowl, whisk together the vinegar, lemon juice, shallot, tarragon, thyme, mustard, sugar and salt until combined. Whisk in the grapeseed and olive oils until well blended. Set aside.
  • To make the grape salad, in a bowl, whisk together chervil, chives, lemon juice and olive oil. Add the grapes and toss to coat. Divide the salad among 4 plates.
  • Season the fish with salt. In a fish pan or fry pan over medium-high heat, warm 2 Tbs. of the grapeseed oil. Add 2 of the fillets and cook until golden brown on the bottom, 3 to 5 minutes. Turn the fillets over and cook until the second side is browned, 2 to 4 minutes more. Transfer each fillet to one of the plates with the salad. Repeat with the remaining oil and fillets. Drizzle the fish with vinaigrette to taste and serve immediately. Serves 4.
  • Adapted from a recipe by Jon Shook and Vinny Dotolo, Chef/Owners of animal, Son of a Gun and Jon & Vinny’s