Sauteed Tilefish with Haricots Verts and Tomato Vinaigrette and Turned Potatoes

Name: Sauteed Tilefish with Haricots Verts and Tomato Vinaigrette and Turned Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters finely chopped chives; 4 fillets tile fish fillets, about 6 ounces each; 237 milliliters flour; 227 grams haricot verts, cooked in salted water until al dente and drained; 177 milliliters olive oil; 3 Tbsps olive oil; 4 servings Salt and pepper; 4 servings Salt and freshly ground pepper; 2 shallots, finely sliced; 59 milliliters sherry vinegar; 1 Tbsp soy sauce; 2 tomatoes, halved, seeded and finely diced; 118 milliliters vinaigrette; 59 milliliters yellow cornmeal

Sauteed Tilefish with Haricots Verts and Tomato Vinaigrette and Turned Potatoes might be a good recipe to expand your side dish recipe box. One serving contains 788 calories, 7g of protein, and 68g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of salt and pepper, tomatoes, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Whisk all ingredients together in a small bowl and season with salt and pepper to taste.;

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Salt And Pepper

Equipment you will use

Whisk

Bowl

Cut haricots verts into 1/4-inch pieces.

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Haricots Verts

Place the vinaigrette in a medium saute pan and heat over low heat.

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Vinaigrette

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Frying Pan

Add the haricots verts, tomatoes and shallots and cook until just heated through. Season with salt and pepper and fold in the chives.;

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Salt And Pepper

Haricots Verts

Shallot

Tomato

Chives

Preheat oven to 400 degrees F. Season both sides of the fish with salt and pepper, to taste.

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Salt And Pepper

Fish

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Oven

Combine flour and cornmeal in a medium shallow bowl and season with salt and pepper, to taste.

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Salt And Pepper

Cornmeal

All Purpose Flour

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Bowl

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.

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All Purpose Flour

Fish

Cooking Oil

Equipment you will use

Frying Pan

Saute fish on both sides until lightly golden brown, about 2 minutes per side.

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Fish

Drizzle some of the remaining vinaigrette over the plate.

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Vinaigrette

Place 1 fillet of the tile fish on top and spoon some of the warm green bean/tomato mixture over the fish.

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Tomato

Fish

Garnish with fresh parsley.

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Fresh Parsley

Turned Potatoes: 3 tablespoons unsalted butter 1 tablespoons olive oil 4 potatoes, peeled and turned Salt and freshly ground pepper 1/4 cup finely chopped fresh parsley

Ingredients you will need

Unsalted Butter