Marinated Fluke with Coconut and Caribbean Spices Recipe | James Beard Foundation
Marinated Fluke with Coconut and Caribbean Spices This simple fluke was served by Michael Carrino at his Beard House dinner.
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Ingredients
- 8 ounces fresh fluke fillet, sliced thin and in long strips
- 1/2 cup coconut milk
- 1/4 cup thinly sliced jicama
- 1/4 cup thinly sliced red onion
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon whole allspice
- 1/2 teaspoon fine ground sea salt
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