In a bowl whisk together the Bergamot oil, olive oil, reduced blood orange juice, lemon juice, garlic, shallot and thyme.
Using a sharp knife, slice the fluke fillets into 1/8 inch slices. Divide the fluke slice in four and place them overlapping each other onto four serving plates. Garnish each plate with the avocado dice and radish slices. Drizzle the bergamot vinaigrette over the fish. Sprinkle the fish with the Cancale salt blend, cilantro, and black pepper.
The Bergamot vinaigrette could be used for salads and raw vegetables.