Wednesday, April 26, 2006

Talapia with Lemon Vinaigrette

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!


  • 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
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. Set aside and keep warm in a 200 degree oven.

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.

Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.


  • 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
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. You can freeze any remaining vinaigrette and use it for fish or chicken.

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