What’s in Season - Summer
This summer we have all the produce and the seafood that's in season. These items can be found at your local farmer's markets. So stock up and get cooking!
This is a great fresh, light dish that will be sure to please your guests. Use it as an appetizer or first course. Make sure when talking to your local fish monger they are aware you're preparing a raw dish. Your fish needs to be as fresh as possible, ask your fish monger if there are any frozen options as well.
Ingredients
- 3- 3-4 ounce skinless fillets of flounder, sliced as thinly as possible, shishimi style
- ¼ cup Vivian Howard’s Tangy Peach Glaze
- 1 tablespoon rice wine vinegar
- 2 tablespoon extra virgin olive oil
- 2 tablespoon water
- Salt to taste
- 2 cups watermelon, small diced
- 1 mini cucumber, thinly sliced
- 2 radishes, cut into matchsticks, lightly tossed in rice wine vinegar
- Assortment of micro greens
- Finishing Salt
- Extra Virgin olive oil
Preparation
Lay the thinly sliced flounder on a baking sheet with parchment paper.
In a small bowl combine the peach glaze, vinegar, oil, water and salt and mix well.
Drizzle the marinate over the fish, reserving some for final plating, and brush the mixture evenly over the fish and refrigerate for 1 hour.
On a platter lay the fish down and add the remaining garnishes, drizzle some of the remaining marinate over the entire dish, season with the finishing salt and lightly drizzle with a good extra virgin olive oil.
Serves 4
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