Fluke Parmesan

Michael Symon
Servings: 4
45 to 60 min

Two words: Fluke Parmesan!

  • Ingredients
  • step-by-step directions
Pomodoro Sauce:
  • 1/4 cup olive oil
  • 1 small onion (peeled, small diced)
  • 2 cloves garlic (peeled, minced)
  • 2 (15-ounce) cans whole peeled tomatoes (crushed with hands)
  • 1/4 teaspoon chili flakes
  • 1 small bunch fresh oregano
  • 1 small bunch fresh thyme
  • basil (torn or chopped, to garnish)
  • butcher's twine
  • Kosher salt and freshly ground black pepper (to taste)
Fluke Parmesan:
  • 1/4 cup olive oil
  • 1/4 cup rice flour
  • 1/2 cup corn flour
  • 1/4 cup parmesan (grated, plus more to serve)
  • 4 (6-oz pieces) fluke or halibut (skin removed, quartered)
  • 1 recipe pomodoro (recipe above, warmed, to serve)
  • fresh basil (torn, to serve)
  • Kosher salt and freshly ground black pepper (to taste)
Arugula Salad:
  • 2 cups arugula
  • 1 lemon (juiced)
  • 3/4 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)
  • For the Pomodoro Sauce: Heat a medium saucepan over medium heat will olive oil. Add the onions, garlic, and season with salt. Cook, stirring occasionally, until the onions and garlic soften, about 8-10 minutes. Add the tomatoes, chili flakes, and season with salt and pepper. Tie the oregano and thyme together with butcher's twine and add to the tomato mixture. Bring to a simmer and cook over medium-low heat, about 30 minutes. Remove the oregano and thyme bundle, and using an immersion blender puree on low-speed to preserve the color. Stir in the basil and set aside.
  • For the Fluke Parmesan: Heat a large sautepan over medium high heat with olive oil. Prepare a dredging station. In a shallow baking dish whisk together the rice flour, corn flour and parmesan. Season the rice flour mixture and the fluke with salt and pepper. Dredge each piece of fish in the flour mixture shaking off any excess. Place the fluke in the heated saute pan with oil and cook until golden brown and crispy, about 3-4 minutes. Flip and cook until crispy and cooked through, about 1-2 more minutes.
  • Spoon warm pomodoro on the bottom of a plate or platter and place crispy fluke on top. Garnish with torn basil and freshly grated parmesan.
  • For the Arugula Salad: In a medium bowl, whisk together lemon juice with olive oil, and season with salt and pepper. In another bowl add arugula and gently drizzle lemon vinaigrette around the bowl and toss to coat. Serve with the fluke parmesan.
  • Tip: Get creative! Substitute the fluke for your favorite flaky white fish or even shelled shrimp!
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