Local Fluke with Capers and Lemon
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
COURSE: Main
Bright lemon and briny capers are the perfect match for delicate, clean tasting fluke. Serving the fish with charred lemon adds a smoky touch to the dish.
Ingredients
- 1 lb. Local Fluke Fillets
- 3 Tbsp Citarella Olive Oil, divided
- 2 Tbsp Lemon Juice
- 1/4 cup capers
- ¼ cup caperberries, halved
- 3 Tbsp butter, cubed
- 1 lemon, halved
- Salt and pepper, to taste
- Citarella sides, for serving
Instructions
- In a skillet over medium-high heat, warm two tablespoons olive oil. Season the fluke with salt and pepper on both sides. Cook fluke for 10-12 minutes, flipping halfway until golden brown and opaque in the center. Simultaneously, sear lemon cut side down. Remove fluke from skillet and rest for 5 minutes.
- Add remaining olive oil, capers, and caperberries. Cook for 2-3 minutes, then add lemon juice. Stir in butter one cube at a time until fully incorporated. Remove from heat and season with salt and pepper to taste.
- Place cooked fish on a serving platter, and pour lemon caper butter sauce on top. Serve with charred lemon and your favorite Citarella sides and enjoy!
.
SHOP THIS RECIPE
Begin Each Recipe with the Finest Seafood
Did you know that Citarella owner, Joe Gurrera also owns Lockwood & Winant, a wholesale seafood company at the Fulton Fish Market? Joe has relationships with trusted fishermen worldwide, ensuring we offer the widest variety, highest quality, freshest seafood. Many of our fishmongers have worked with Joe for decades and have been trained to wield a knife like an artisan. They hand-cut, hand-shuck, and hand-prepare our seafood for your order.
