Fluke with Heirloom Tomato and Corn Salad

Date Added: Jul 6, 2010 American Entrees
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Prep Time

10 mins

Cook Time

6 mins

Ready In

16 mins



*to adjust serving size click on "serving box".


This is a simple light dish that is all about fresh ingredients. Lightly dredged Fluke cooked in olive oil & served over a sweet corn & tomato salad with fresh basil.


  • 7  Ounce(s) Weight Fluke Filet
  • 1
  •  As Needed Flour
  • 2
  •  To Taste Salt and Pepper
  • 3
  • 1  Table Spoon(s) Butter
  • 4
  • 2  Table Spoon(s) Olive Oil
  • 5
  •  Pinch Sea Salt, for garnish
  • 6
  •  As Needed Micro Greens, for garnish
  • 7
  •  As Needed Olive Oil Drizzle, for garnish
  • 8


    1. Season the flour with salt and pepper
    2. Season Fluke with salt and pepper
    3. Heat oil in a saute pan
    4. Dredge Fluke in the flour and place in the heated pan
    5. Place a little butter in the pan to help the browning process
    6. When the fillet is lightly browned on one side, turn to the other
    7. Finish cooking until fluke is solid white in the middle, 3 to 5 minutes
    8. Plate the salad with the juice and place the cooked fish on top
    9. Dress the fish with a little sea salt, micro greens, and olive oil
    10. Serve and enjoy!

    Corn and Tomato Salad


  • 6 Each Cherry Tomatoes, halved
  • 3/4 Cup(s) Corn, Fresh off the cob
  • 2 Table Spoon(s) Basil, chiffonade
  • 2 Table Spoon(s) Olive Oil
  • 2 Table Spoon(s) Rice Wine Vinegar
  • To Taste Salt and Pepper
  • Directions

    1. Cut corn off the cob and blanch in salted boiling water for 1 to 2 minutes.
    2. Half the cherry tomatoes and mix with corn, basil, salt, pepper, rice wine vinegar, and olive oil and mix well.

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