- Servings: 2
Photography: DAVID M. RUSSELL
- 2 (8-ounce) fluke fillets, sliced on the bias 1/4-inch thick
- 2 radishes, cut into matchsticks or thin rounds
- Fleur de sel and freshly ground black pepper
- Juice of 1/2 lime
- Best quality extra-virgin olive oil, for drizzling
Arrange half of the fish on each of two serving plates. Sprinkle with radish, and season with salt and pepper. Drizzle with olive oil and lime juice. Serve immediately.