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Fluke with Sea Beans and Radishes

Fluke is fished year-round where I live, even though it is also known as summer flounder. Although it's a common, relatively inexpensive fish, fluke actually makes the most surprisingly tender, cleanly flavored, and firm-fleshed crudo. Sea beans are those weird green things you see right off the shore at the beach. They add great crunch and saltiness to the dish. If you can't find sea beans, use additional thinly cut radish slices instead. The radishes add just the right touch of acidity. Serves 4

4 ounces sea beans

4 ounces radishes, cut into matchsticks

Coarse sea salt

Juice of 1/2 lime

One 8-ounce fluke fillet

High-quality extra-virgin olive oil, for drizzling

In a small mixing bowl, combine the sea beans, radishes, a pinch of sea salt, and a squeeze of lime juice.

Using a knife with a thin sharp blade, begin cutting the fluke into thin slices on the diagonal. Transfer the slices to four serving plates as they are cut, forming a fan pattern, about four slices per plate.

Place a small mound of the sea bean salad on top of the fanned fluke in the center of each plate. Drizzle each serving with olive oil and a sprinkling of sea salt. Serve immediately.

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