20 min
10 min
4 servings


  • 1/4 cup blood-orange flavored olive oil, or other fruity olive oil
  • 2 tablespoons champagne vinegar
  • 1 small red chile (Fresno), very thinly sliced
  • 12 ounces sashimi-grade skinless, boneless fluke fillets
  • 1/4 small cantaloupe or honeydew melon, peeled and seeded
  • Flavored lemon sea salt, such as Amagansett Sea Salt Company Lemon Salt, for garnish


Lightly whisk together the oil and vinegar in a small bowl. Stir in the chiles and let stand for 5 to 10 minutes. Slice the fluke into very thin slices, about 1/8-inch thick, using a very sharp knife. Slice the melon into similar paper-thin pieces. Arrange the melon and fish, alternating slices, on each of 4 chilled salad plates. Drizzle the dressing and chiles lightly over the fish and onto the plates with a spoon. Sprinkle some lemon salt over the fish and serve immediately.


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