Whitefish with Lemon Vinaigrette

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Rated 5 stars out of 5
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Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
6 servings
Level:
Easy
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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

Directions

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.

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Newest Ratings and Reviews

Read all 205 reviews

  • on December 08, 2012

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    soooo good! my new favorite dish!

    people found this review Helpful.
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  • on November 15, 2011

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    So easy and very delicious! I used veggie stock in place of fish broth and it was fine, I would probably use two heads of radicchio next time instead of one. We also used fresh whitefish filets instead of tilapia. I will definitely be making this one again, quick, easy and healthy!

    people found this review Helpful.
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  • on September 11, 2011

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    Fish Broth with Radicchio is something I have never seen paired before. My very honest review for the dish as-is (no substitutions is that it is pretty weird. Hard to imagine that this has an acquired taste, but the 'only' thing in the dish that worked for me is the vinaigrette.

    people found this review Helpful.
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