Whitefish with Lemon Vinaigrette (Giada De Laurentiis) |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Ingredients:
8 tablespoons extra-virgin olive oil |
3 shallots, thinly sliced |
1 large head radicchio (about 12 ounces), coarsely chopped |
1 (15-ounce) can cannellini beans, drained and rinsed |
1/3 cup fish broth |
salt and freshly ground black pepper |
6 (5 to 6-ounce) whitefish fillets, such as tilapia |
all-purpose flour, for dredging |
lemon vinaigrette, recipe follows |
1/4 cup fresh lemon juice |
1/4 cup lightly packed fresh italian parsley leaves |
2 cloves garlic |
2 teaspoons finely grated lemon zest |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/3 cup extra-virgin olive oil |
Directions:
1. Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.
2. Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
3. Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.
4. Lemon Vinaigrette:
5. Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
|
|