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Fluke Crudo with Tomato-Coriander Mignonette
Fluke Crudo with Tomato-Coriander Mignonette
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From: EatingWell Magazine, May 2019
Mignonette is a vinegar-based sauce often served with raw oysters. Here it's lightened up with herb-infused tomato water to sauce lightly cured fish in this healthy appetizer (crudo is the Italian version of ceviche). Look for coriander blooms (cilantro flowers) at the farmers' market—or in your garden. Goldenberries, sometimes labeled pineapple tomatillos or ground cherries, are available at many large supermarkets.
- By: Dan Perretta
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1½ pounds tomatoes, chopped
- 1 cup chopped fresh cilantro
- ½ cup loosely packed fresh mint leaves
- ¼ cup chopped jalapeño pepper
- 6 tablespoons toasted cracked coriander seeds plus 1 teaspoon, divided
- ¼ cup finely chopped shallot
- 2 tablespoons lime juice
- 1 tablespoon distilled white vinegar
- Dash of fish sauce
- ¼ teaspoon salt plus 2 teaspoons, divided
- ¼ teaspoon sugar plus 1 teaspoon, divided
- 2 teaspoons lime zest
- 3 kaffir lime leaves, chopped
- 2 (4 ounce) skinless fluke or hamachi fillets
- Jalapeño slices, radish slices, lime zest, citrus coriander blooms & goldenberries for garnish
Preparation
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Prep
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Ready In
- Combine tomatoes, cilantro, mint, jalapeño and 4 tablespoons coriander seeds in a food processor. Puree until smooth, about 1 minute. Pour into a fine-mesh strainer lined with cheesecloth, set over a bowl and refrigerate for 4 hours. (Do not press on the solids.)
- Discard the solids. Add 2 tablespoons coriander seeds, shallot, lime juice, vinegar, fish sauce and ¼ teaspoon each salt and sugar to the tomato water. Cover and refrigerate the mignonette until ready to use.
- Combine the remaining 1 teaspoon coriander seeds, 2 teaspoons salt, 1 teaspoon sugar, lime zest and lime leaves in an 8-inch-square baking dish. Add fish and spread the mixture onto it, pressing gently to coat completely. Cover and refrigerate for 20 minutes.
- Rinse the fish in cold water to remove any of the salt mixture and pat dry with paper towels. Cut the fish into ¼-inch-thick slices and divide among 4 shallow bowls. Serve the fish topped with the reserved mignonette and garnish with jalapeño slices, radish slices, lime zest, coriander blooms and goldenberries, if desired.
- To make ahead: Refrigerate mignonette (Steps 1-2) for up to 3 days.
- Equipment: Cheesecloth
- Serving size: 2 ounces fish & 3 tablespoons mignonette
- Per serving: 119 calories; 3 g fat(0 g sat); 7 g fiber; 17 g carbohydrates; 11 g protein; 61 mcg folate; 26 mg cholesterol; 6 g sugars; 1 g added sugars; 2,815 IU vitamin A; 39 mg vitamin C; 141 mg calcium; 5 mg iron; 487 mg sodium; 779 mg potassium
- Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (56% dv), Iron (28% dv)
- Carbohydrate Servings: 1
- Exchanges: 3 vegetable, 1 lean protein
