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Fluke Crudo Swimming in Basil Oil

Fluke Crudo Swimming in Basil Oil

June 24, 2025

This delicate, no-cook appetizer is a celebration of summer’s simplest luxuries—fresh herbs, bright citrus, and pristine raw fish. Thin slices of fluke (or your favorite white fish) are artfully layered with crisp radish and nestled into a vibrant green pool of basil oil made with our high-phenolic olive oil. The result is light yet decadent, a dish that lets each ingredient shine—especially the grassy richness of the olive oil. Finished with lime zest, sea salt, and edible flowers, it’s a beautiful way to start a warm-weather meal.

Fluke Crudo Swimming in Basil Oil

Rated 4.0 stars by 3 users

Servings

4-6

Fluke Crudo Swimming in Basil Oil is a vibrant summer starter featuring raw white fish, crisp radish, and a fragrant basil oil. Light, fresh, and elevated with citrus zest and sea salt, it’s a simple dish that lets each ingredient shine.

Image of Fluke Crudo Swimming in Basil Oil

Ingredients

For the Crudo:

8-10 oz. sushi-grade fish, skinless - we used fluke - but flounder, or red snapper would work great too.
4–5 breakfast radishes, very thinly sliced on a mandoline
Zest of 1 lime
Juice of ½ lime (plus more to taste)
Flaky sea salt (e.g. Maldon or fleur de sel)
Edible flowers (optional, such as sage blossoms or borage, for garnish)

For the Basil Oil:

1 cup fresh basil leaves, packed
½ cup kyoord high-phenolic olive oil
Pinch of salt
Small bowl of ice water (for shocking)

Directions

Make the basil oil:

Bring a small pot of water to a boil. Add basil leaves and blanch for 10 seconds.
Immediately transfer to the ice water to preserve the color. After 30 seconds, remove and pat completely dry with paper towels.
In a blender, combine blanched basil, olive oil, and a pinch of salt. Blend on high for 30–45 seconds until vibrantly green and smooth.
Strain through a fine mesh sieve or cheesecloth. Use the clarified oil for the crudo, and the left over paste in other recipes such as salad dressing or pesto.

Prepare the fish:

Using a sharp knife, slice the fish into thin sashimi-style pieces (about 2–3 inches long).

Plate and Decorate:

Alternate slices of fish and strips of radish. Create a pretty pattern.
Spoon basil oil generously around and slightly under the fish, so the crudo “swims” in a green ocean.
Zest the lime over the top, and squeeze fresh lime juice evenly across the dish.
Finish with flaky sea salt and edible flowers for a final aromatic flourish.

Why we recommend "kyoord High-Phenolic Olive Oil"

With a smooth flavor, herbaceous notes and signature peppery aftertaste, our kyoord high-phenolic olive oil is a great choice for everyday cooking, baking, drizzling, dipping, and savoring.

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