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Whitefish with Lemon Vinaigrette Recipe

Whitefish with Lemon Vinaigrette

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Average Rating:

Total Reviews: 205

Showing 21-30 of 205

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  • on January 24, 2010

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    ...the radicchio was a little bitter for our taste. I used chicken broth instead of fish broth and the fish was some nice fresh Canadian Whitefish fillets. The fish cooked up beautifully and the beans were a nice addition. I think I will use either spinach or red cabbage next time. The sauce was great!

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  • on January 10, 2010

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    I didn't do anything to the fish the way she said, mostly because I'm not a big fan of capers. Or whatever the recipe happened to call for. However, I did season the fish (definitely the smart thing to do! before I put anything else on the fillets. I used tilapia (it had the best flavor, too and I floured the fish completely. Just flour. And then pan fried in a little bit of olive oil. It was fairly healthy and it browned BEAUTIFULLY. I felt like a real cook! I took pictures because I didn't think anyone would believe how nicely it actually turned out!

    The real star of the show, however, is the vinaigrette. It was AMAZING and we were sad to pitch the little bit left over. It was SO good and it's definitely something to make again in the future.

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  • on September 12, 2009

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    I made the lemon vinaigrette portion of this recipe to go over salad greens, English cucumber, black olives and feta...it was DEVINE!! Saved on my recipe book for next time!

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  • on August 24, 2009

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    This is a great summer meal, the radicchio was great and the lemon vinaigrette was so lemony and light. Wonderful on a hot evening.

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  • on July 29, 2009

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    I had printed this recipe a long time ago. The stars finally aligned and I was able to make it. Raddichio is not always available in my grocery. I could not find fish broth, so used chicken broth. I was a little worried about the bitterness of the raddichio, but once everything was put together, I found the combination delicious. I used some of the left-over vinaigrette on some steamed asparagus. Tasty!

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  • on July 12, 2009

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    I make this recipe at least once a month. Always gets raves from my family. The presentation is wonderful because of the colors, green dressing and red greens so it is perfect for company.
    For the dressing, I use whatever green herb that I have on hand - basil, dill, cilantra or parsley. Dill is my favorite, but each one is great.

    Gina's recipes are consistenly great and much lighter than many other recipes on Food Network

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  • on May 17, 2009

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    I 've made this meal three times for my family. The first time my 16 year old son thought it was a little bitter. However, the next time I made it with red cabbage instead and it was wonderful the whole family just loved it. The third time I made it with a regular green cabage and the taste was just as good. Like others the only thing I did differently was used chicken broth. We are starting to eat healthier as a family and this is will definitely be apart of our healthy life style change.

    Ms.Marie

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  • on February 21, 2009

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    I had to make a few substitutions for ingredients I couldn't find, but the recipe was delicious! My husband always complains that fish meals don't fill him up, but in combination with the beans in this recipe, he left the table happy and full! The children (ages 3 and 18 months even ate it up! No leftovers this time!

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  • on January 25, 2009

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    Loved the lemon vinaigrette! I also added dill to mine, yummy! I must say I will definitely use this for other meats for sure!

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  • on January 01, 2009

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    Used chicken broth instead of fish broth and spring greens that had raddichio in it. The real stand out of this recipe for me was the vinaigrette. It was so tasty I'm going to try it on some parm. chicken or a salad!

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