Fluke with salsa verde

1. In a large shallow baking dish, combine lime juice, salt, and sugar. Add the fish, turn it over, and cover with plastic wrap. Refrigerate for 2 to 8 hours, turning the fish halfway through marinating.

2. Slice fish into ¼-inch pieces. Top with salsa verde.

SALSA

2 shallots, diced

3 anchovy fillets, chopped

2 teaspoons salted capers, rinsed and patted dry

2 cups chopped fresh parsley

¼ cup lemon juice

½ cup olive oil

Salt and pepper, to taste

1. In a food processor, combine the shallots, anchovies, capers, parsley, lemon juice, olive oil, salt, and pepper.

2. Puree until smooth. Add a few drops of water if the mixture seems lumpy. Taste for seasoning and add more salt and pepper, if you like.

Adapted from Steve Johnson