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.
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