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Sauteed Tilefish with Haricots Verts and Tomato Vinaigrette and Turned Potatoes (Bobby Flay) Recipe

Sauteed Tilefish with Haricots Verts and Tomato Vinaigrette and Turned Potatoes (Bobby Flay) Recipe

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Sauteed Tilefish with Haricots Verts and Tomato Vinaigrette and Turned Potatoes (Bobby Flay)

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Ingredients:

Serving

1/4 cup sherry vinegar
1 tbsp soy sauce
3/4 cup olive oil
salt and freshly ground pepper
1/2 lb haricot verts , cooked in salted water until al dente and drained
1/2 cup vinaigrette
2 tomatoes, halved, seeded and finely diced
2 shallots, finely sliced
salt and freshly ground pepper
1/4 cup finely chopped chives
4 tile fish fillets, about 6 oz each
salt and pepper
1 cup flour
1/4 cup yellow cornmeal
3 tbsp olive oil

Directions:

Vinaigrette:
Whisk all ingredients together in a small bowl and season with salt and pepper to taste.
Haricots Verts and Tomato Vinaigrette:
Cut haricots verts into 1/4-inch pieces. Place the vinaigrette in a medium saute pan and heat over low heat. Add the haricots verts, tomatoes and shallots and cook until just heated through. Season with salt and pepper and fold in the chives.
Tile Fish:
Preheat oven to 400 degrees F. Season both sides of the fish with salt and pepper, to taste. Combine flour and cornmeal in a medium shallow bowl and season with salt and pepper, to taste.
Heat the oil in a large saute pan until smoking. Dredge the fish on both sides in the flour mixture and tap off any excess. Saute fish on both sides until lightly golden brown, about 2 minutes per side. Place in oven and bake for 3 to 4 minutes until just cooked through. Assembly: Drizzle some of the remaining vinaigrette over the plate. Place 1 fillet of the tile fish on top and spoon some of the warm green bean/tomato mixture over the fish. Garnish with fresh parsley.
Turned Potatoes: 3 tablespoons unsalted butter 1 tablespoons olive oil 4 potatoes, peeled and turned Salt and freshly ground pepper 1/4 cup finely chopped fresh parsley
Heat butter and oil over medium-high heat. Add the potatoes, season with salt and pepper and cook until golden brown and cooked through. Remove from heat and stir in parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	848.91 Kcal (3554 kJ)
Calories from fat	597.64 Kcal
		% Daily Value*
Total Fat	66.4g	102%
Sodium	1097.99mg	46%
Potassium	370.81mg	8%
Total Carbs	58.53g	20%
Sugars	9.38g	38%
Dietary Fiber	7.34g	29%
Protein	7.89g	16%
Vitamin C	10.5mg	17%
Iron	3.3mg	18%
Calcium	141.6mg	14%

Amount Per 100 g
Calories	270.54 Kcal (1133 kJ)
Calories from fat	190.46 Kcal
		% Daily Value*
Total Fat	21.16g	102%
Sodium	349.92mg	46%
Potassium	118.17mg	8%
Total Carbs	18.65g	20%
Sugars	2.99g	38%
Dietary Fiber	2.34g	29%
Protein	2.51g	16%
Vitamin C	3.3mg	17%
Iron	1mg	18%
Calcium	45.1mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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