Food Network: Whitefish with Lemon Vinaigrette

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Whitefish with Lemon Vinaigrette
Recipe courtesy Giada De Laurentiis

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

Instructions
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:
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.

Yield: scant 2/3 cup
Prep Time: 10 minutes
Cook Time: none