I was first introduced to fluke fins a number of years ago at a Japanese restaurant where they were lightly dressed and served as part of a delicate salad. From that point onward, I began to covet these fine ladder like delicacies with their fatty richness and melting texture. I have since savored these fins cooked, a state in which the richness is accented by a decadent stickiness like a braised meat. In both scenarios the minor place of the fin is highlighted and envied by its flavors and its scarcity. Today we had a large fluke to work with. Because of its size we were able to put together a small chilled dish--its still quite hot out here. We dressed the fins with hot garlic oil flavored with lemon juice, soy sauce and crystal hot sauce. The fish itself is adorned with dill and served alongside diced bing cherries.