Whitefish With Lemon Vinaigrette

By á-170456

Ingredients

• LEMON VINAIGRETTE:
• 8 tablespoons extra-virgin olive oil
• 3 shallots thinly sliced
• 1 large radicchio head - (abt 12 oz) coarsely chopped
• 1 can cannellini beans - (15 oz) drained, rinsed
• 1/3 cup fish broth
• Salt to taste
• Freshly-ground black pepper to taste
• 6 whitefish fillets - (5 to 6 oz ea) (such as tilapia)
• All-purpose flour for dredging
• 1/4 cup fresh lemon juice
• 1/4 cup fresh Italian parsley leaves - (lightly packed)
• 2 garlic cloves
• 2 teaspoons finely-grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1/3 cup extra-virgin olive oil

Details

Servings 6

Preparation

Step 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.

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.

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

Lemon Vinaigrette: 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. (Makes scant 2/3 cup)

This recipe yields 6 servings.