Sauteed Tilefish, Haricots Verts, Turned Potatoes

By á-170456

Ingredients

• VINAIGRETTE:
• 1/4 cup sherry vinegar
• 1 tablespoon soy sauce
• 3/4 cup olive oil
• Salt to taste
• Freshly-ground black pepper to taste HARICOTS VERTS AND TOMATO VINAIGRETTE =
• 1/2 pound haricot verts cooked in salted
• water until al dente and drained
• 1/2 cup Vinaigrette (see above)
• 2 tomatoes halved, seeded, and finely diced
• 2 shallots finely sliced
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup finely-chopped chives
• TILE FISH:
• 4 tile fish fillets - (abt 6 oz ea)
• Salt to taste
• Freshly-ground black pepper to taste
• 1 cup flour
• 1/4 cup yellow cornmeal
• 3 tablespoons olive oil
• TURNED POTATOES:
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 potatoes peeled, turned
• Salt to taste
• Freshly-ground black pepper to taste
• 1/4 cup finely-chopped fresh parsley

Details

Servings 4

Preparation

Step 1

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. 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: 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.

This recipe yields 4 servings.