Fluke With Charred Yellow Tomato Vinaigrette

Dinner for 2 is served. This recipe comes courtesy of Chef Kevin King from Fluke Wine Bar in Newport. Fluke is a deliciously refreshing light white fish for the summer time. The restaurant serves this with a simple vegetable dish called Ratatouille and savory Cous Cous. ‘Gansett Summer Ale is the perfect pairing for this Fluke dish. The citrus notes from the citra, galaxy and chinook hops will compliment the refreshing fish and vinaigrette nicely. Visit Fluke next time your in Newport or enjoy this at home.

2 6-7oz Fluke Filets


2 medium Heirloom Yellow Tomatoes

1 Shallot

2 cloves Garlic

¾ C Meyer Lemon Juice

¼ C Red Wine Vinegar

½ C Extra Virgin Olive Oil

Ratatouille – each vegetable to be prepped to the same size – medium dice

1 Japanese Eggplant

1 Zucchini

1 Yellow Squash

1 cup Fava Beans

Olive Oil or Butter

2 oz Red Tomato Sauce

1 oz Fresh Basil – chiffonade

Cous Cous

1 package Cous Cous – follow directions on package for preparation

Method: Char tomatoes on broiler or grill.  Once cooled, add all ingredients except olive oil to blender and puree till smooth.  Very slowly add ½ cup Extra Virgin Olive Oil.  Set aside.

Once vegetables are prepared, saute all together in olive oil or butter until tender.  Add 2 oz Red Tomato Sauce and 1 oz of Basil.  Set aside

Pan Sear Flounder – 2 minutes each side or until desired doneness.

To serve, place ratatouille on one side of plate, cous cous on another side of the plate and charred yellow tomato vinaigrette in a pool to the side.  Place fish on top of the three components.  Enjoy.

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