Nearly Naked Fluke With Grapefruit

Preparation

1. Step 1

   Slice all peel and pith from grapefruits. Holding each over a medium-large shallow bowl to catch juice, carefully cut out segments between membranes with a sharp paring knife. Place segments in another bowl. Squeeze membranes well over bowl of juice and stir in vinegar. Add 2 tablespoons of the mixture to grapefruit segments.

2. Step 2

   Cut each fluke fillet in half lengthwise, along the dark seam. Holding a sharp knife at an angle, cut each strip into 6 equal pieces. Place in bowl of juice and marinate 15 minutes.

3. Step 3

   Add radish slices and chives to grapefruit segments and stir gently. Fold in 1½ tablespoons olive oil. Season lightly with sea salt.

4. Step 4

   Toss fluke with about ½ teaspoon sea salt, or to taste, and arrange on each of 4 large salad plates in a circle, leaving space in center. Season with a little more sea salt. Pile grapefruit and radish salad in middle. Scatter pink peppercorns over fish, drizzle with remaining oil and serve.