Meyer Lemon Fluke with Grape Salad
Chef-owners at Los Angeles restaurants Jon & Vinny’s, animal and Son of a Gun—the last being an homage to the fish shacks they grew up with in Florida—Jon Shook and Vinny Dotolo have a winning way when it comes to preparing seafood. Here they share their recipe for simply sautéed fluke paired with an unexpected salad of grapes. If you can’t find fluke, substitute another flaky fish such as flounder, tilapia or sole.
For the Meyer lemon vinaigrette:
- 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
For the grape salad:
- 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
4 fluke fillets, each about 6 oz. (185 g)
- Kosher salt
- 4 Tbs. (2 fl. oz./60 ml) grapeseed or canola oil
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