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The summer fluke season is upon us and there's no better time to head out on the water for these delicious bottom fish. There are hundreds of ways to prepare fresh fluke and On The Water presents you with two of our favorite recipes in this easy to follow step-by-step video. Head on out, catch 'em up, cook 'em up and enjoy one of summer.

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Method. In a medium bowl, pour the lime juice over the red onion and basil leaves and let steep for at least 1 hour. Strain the mixture, reserving the juice and discarding the onions and basil. Heat your stove to high and using tongs, roast the chile peppers over the flames, frequently turning until the skin has blistered and turned black.

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1.Char tomatoes on broiler or grill. Once cooled, peel tomatoes and add other vinaigrette ingredients except olive oil to blender and puree till smooth. Very slowly add 1⁄2 cup Extra Virgin Olive Oil. Set aside. 2.Once vegetables are diced, saute all together in olive oil or butter until tender.

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Inspired by the farm-to-table movement, Long Island angler Sean Barrett co-founded Dock to Dish, which connects small-scale commercial fishermen with New York City restaurants and consumers. A fish that the group supplies to Le Bernardin and other discerning customers is summer flounder, commonly known as fluke.

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Step 1. Heat oven to 425 degrees. In a medium skillet, melt 2 tablespoons of the butter over medium-high heat. When it foams, add the shallot, garlic, minced mushrooms, chives and parsley; stir to combine. Sauté until the garlic starts to toast and turn golden, about 2 to 3 minutes. Step 2. Stir in ¼ cup of the wine, the vinegar and lemon.

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Cooking Channel serves up this Fresh Long Island Fluke and Melon Crudo recipe from Claire Robinson plus many other recipes at CookingChannelTV.com

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Instructions. Preheat oven to 375 degrees. Rinse fillet and place on the baking dish. Cover with garlic powder, salt, chopped chives. Place sliced lemon on top and cubed butter all over the fluke fillet. Bake in the oven for 12-15 minutes. If not sure, check internal temperature, it should be at least 145 degrees.

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Fluke crudo. 1 fluke filet, fresh as can be, no skin, pin bones removed and sliced thin on a bias. 1 radish, sliced thin. 1 pinch sea salt. 1 teaspoon chili oil. 1/2 bunch parsley. 1/4 bunch cilantro. 2 basil leaves. 1 clove garlic. 1 lime. 1 anchovy. 1/2 teaspoon Dijon mustard. 1/2 teaspoon capers. Extra virgin olive oil. Pickled shallots.

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Step 2. Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling. Step 3.

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When you are ready to fry, pour in enough oil to get to a depth of about 1 inch in a large frying pan. If you happen to me making the fries to go with this, make them first and hold them in the oven. Heat the oil over high heat. Set a rack over a baking sheet and put that in the oven. Set the oven to "warm."

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Run your fingers over the filets to check for bones and remove them. With a sharp knife, cut the filets into 1-inch pieces and put them in a shallow, non-metal dish. Add garlic and salt and set aside for 10 minutes. 2. In a non-reactive bowl, combine the lime juice, onion, cilantro and pepper halves.

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Stir-fry the garlic for a minute until it's light golden brown and crispy. Lower the heat to medium. Add soy sauce, ¼ cup water, rice syrup, and hot pepper flakes. Keep stirring until the sauce is bubbling. Add green onion, stirring for 30 seconds before turning off the heat. Add the sesame oil and stir.

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The Taste of Summer. An old-school French recipe for a classic American fish: fluke. 45. David Malosh for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas. By Sam.

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Directions. Lightly whisk together the oil and vinegar in a small bowl. Stir in the chiles and let stand for 5 to 10 minutes. Slice the fluke into very thin slices, about 1/8-inch thick, using a.

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Long Island fluke dish pairs well with Long Island chardonnay. Tree Dilworth , Neighbor Posted Fri, Jun 10, 2011 at 11:12 pm ET | Updated Mon, Jun 13, 2011 at 11:30 am ET

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Cooking Channel serves up this Fresh Long Island Fluke and Melon Crudo recipe from Claire Robinson plus many other recipes at CookingChannelTV.com