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Yucatan-Style Fluke

Provided by Mel & Sheryl London

A summer special, cooled with a refreshing citrusy sauce and punched with chiles.

Yucatan-Style Fluke


  • 3 tablespoons of butter
  • 4 tablespoons shallots, finely minced (about 1 or 2)
  • 1 small clove garlic, finely minced (about 1 teaspoon)
  • 1 small sweet green pepper, seeded & cut into thin strips
  • 1 small sweet green pepper, seeded & cut into thin strips
  • 1 or 2 small Serrano chiles, seeded & minced
  • 1 teaspoon cumin
  • 2 tablespoons minced cilantro, divided
  • Salt and pepper to taste
  • 2 teaspoons grated orange peel
  • 2/3 cup orange juice
  • 4 fluke fillets, about 6-8 ounces each (sub Sole, Flounder, Red Snapper)
  • 4 pitted Kalamata olives, sliced thinly
  • 8 very thin slices of lime
  • ½ large Haas avocado, diced into ½ inch pieces


Preheat the oven to 350 degrees. In a 10 inch skillet, melt 2 tablespoons of the butter. Add the shallots, garlic, peppers and chiles and sauté, stirring frequently for about 5 minutes until soft. Add the cumin, 1 tablespoon cilantro, pepper and salt. Stir in the orange peel and juice and bring to a boiling point. Lower the heat and simmer for 1 minute. Set the sauce aside.

Melt the remaining tablespoon of butter in a large oven-to-table shallow baking dish. Add the fish fillets without overlapping. Spoon the reserved sauce over the fish, scatter the olives over all and bake, basting occasionally, about 8-10 minutes, depending upon the thickness of the fish (test with the point of a knife.) Garnish the fish with lime slices, diced avocado and remaining cilantro.

Serves 4


MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.