Fluke Crudo with Blood Orange, Chili & Shaved Fennel

Judy gets to eat the fluke raw and vibrant tonight—totally different from the seared sea bass she just had—with citrus, heat, and crunch keeping it exciting and light enough for a solo dinner.

⏱ 25 min · easy · 🍽 serves 4

Ingredients

• 6 oz sushi-grade fluke, very thinly sliced
• 1 blood orange, segmented, juice reserved
• 1/2 small fennel bulb, shaved paper-thin
• 1 tsp capers, roughly chopped
• 1/2 small red chili, thinly sliced (or pinch chili flakes)
• 2 tbsp extra virgin olive oil
• 1 tsp lemon juice
• Flaky sea salt
• Fresh mint leaves, torn
• 1 slice crusty whole grain bread, grilled

Steps

1. Lay the fluke slices on a chilled plate in a single layer.
2. Scatter the shaved fennel, blood orange segments, capers, and chili over the top.
3. Whisk the olive oil, lemon juice, and a spoonful of the reserved orange juice; drizzle over the fish.
4. Finish with flaky salt and torn mint leaves.
5. Serve immediately with the grilled bread on the side for scooping.