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Seared Summer Flounder


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Seared Summer Flounder


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Seared Summer Flounder

Although yuzu has distinct flavor, if it not available substitute with more lime.


  • Ready Time : 0 min


1 serving


  • 1 tablespoon olive oil
  • 6 to 8 piece thinly sliced sashimi grade flounder
  • Kosher salt
  • Freshly ground black pepper
  • ¼ cup soy sauce
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon freshly squeezed yuzu juice
  • Any type of greens (mesclun, frisée, and mizuna are recommended) for garnish
  • Red vegetables such as sliced radishes or halved cherry tomatoes for garnish


Sprinkle oil over all surfaces of fish. Season to taste with salt and pepper. Sear the surface of flounder with a gas torch.

To prepare sauce: In a small bowl, whisk together soy sauce, lemon juice, lime juice, orange juice, and yuzu juice. Pour the sauce on top of fish. Garnish with greens and radishes or tomatoes.


About Chef Makoto Kameyama


Chef Makoto Kameyama, from Tokyo, Japan, studied authentic Edo-Mae Sushi (Tokyo style sushi) in Japan, before coming to America. After nine years as the head sushi chef at The Prime Grill, Chef Makoto opened Prime KO with Joey Allaham, a Japanese steakhouse on the Upper West Side that features authentic and modern Japanese style cooking with classic dishes like Gyu Kakuni and Prime Rib Eye Negimaki.

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