The City Magazine Since 1975

Crudo di Pesci with Tangerine, Pickled Garlic, & Amalfi Coast Extra-Virgin Olive Oil

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24 oz. flounder (or any firm white-fleshed fish)
1 cup extra-virgin olive oil (best quality available)
Mignonette (recipe follows)
3 tangerines or oranges, supremed (remove skin, pith, membranes, and seeds), juices reserved
2 small radishes, cleaned, stemmed, and thinly sliced
1 Tbs. brined capers, rinsed and drained
Maldon sea salt, to taste

For the mignonette:
3/4 cup fresh-squeezed tangerine or orange juice
1/4 cup pickled garlic, thinly sliced
1/3 cup finely minced shallots, juices drained by squeezing in a towel
2 Tbs. granulated sugar
1/3 cup good quality white balsamic vinegar (preferably moscato)
Maldon sea salt, to taste


Slice the flounder paper-thin. Brush a scant amount of olive oil on a large platter. Arrange the flounder slices in a circle on the platter.
Spoon the mignonette evenly over the flounder and arrange the supremes, radishes, and capers over the top. Drizzle with olive oil and garnish with a sprinkling of sea salt.

For the mignonette:
Combine juice, garlic, shallots, sugar, vinegar, and salt in a bowl. Let the mixture sit for an hour so the flavors meld.