I have been on a seafood kick lately. I've been craving fish and lobster and anything from the sea, really. Thank goodness I watched the Food Network over the weekend! I saw this recipe and I tried it last night. The fish with the vinaigrette was delicious. I enjoyed the radicchio and white beans, however it is an acquired taste as the radicchio is quite bitter. You must try this very delicious and healthy meal. You'll love it!
Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.
INGREDIENTS
- 4 tablespoons extra-virgin olive oil
- 1 shallots, thinly sliced
- 1 small head radicchio, coarsely chopped
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/3 cup fish broth (you can substitute with chicken broth)
- Salt and freshly ground black pepper
- 4 (5 to 6-ounce) whitefish fillets, such as tilapia
- All-purpose flour, for dredging
- Lemon Vinaigrette, recipe below
Meanwhile, heat 2 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.
LEMON VINAIGRETTE
- 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
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