Whitefish with Lemon Vinaigrette

Name: Whitefish with Lemon Vinaigrette
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 425 grams cannellini beans, drained and rinsed; 79 milliliters fish broth; 6 servings All-purpose flour, for dredging; 2 cloves garlic; 59 milliliters fresh lemon juice; 2 teaspoons finely grated lemon zest; 79 milliliters extra-virgin olive oil; 8 Tbsps extra-virgin olive oil; 59 milliliters lightly packed fresh Italian parsley leaves; 340 grams large head radicchio (about , coarsely chopped; 1 teaspoons salt; 6 servings Salt and freshly ground black pepper; 3 shallots, thinly sliced; 850 grams whitefish fillets, such as tilapia

Whitefish with Lemon Vinaigrette might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 555 calories, 38g of protein, and 34g of fat per serving. This recipe serves 6. Head to the store and pick up pepper, salt and pepper, lemon juice, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat 2 tablespoons of oil in a heavy large skillet over medium heat.

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Cooking Oil

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Frying Pan

Add the shallots and saute until tender, about 2 minutes.

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Shallot

Add the radicchio and saute until wilted, about 5 minutes.

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Radicchio

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.

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Salt And Pepper

Radicchio

Beans

Broth

Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat.

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Cooking Oil

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Frying Pan

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.

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Salt And Pepper

All Purpose Flour

Shake

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Frying Pan

Spoon the radicchio mixture over the center of the plates. Top with the fillets.

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Radicchio

Drizzle the vinaigrette over and serve immediately.

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Vinaigrette

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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Salt And Pepper

Lemon Juice

Vinaigrette

Lemon Zest

Parsley

Garlic

Pepper

Salt

Cooking Oil

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Blender

Equipment

Frying Pan

Blender

Ingredients

Servings:

0teaspoons

freshly ground black pepper 425grams

cannellini beans, drained and rinsed 79milliliters

fish broth 6servings

All-purpose flour, for dredging 2cloves

garlic 59milliliters

fresh lemon juice 2teaspoons

finely grated lemon zest 79milliliters

extra-virgin olive oil 8Tbsps

extra-virgin olive oil 59milliliters

lightly packed fresh Italian parsley leaves 340grams

large head radicchio (about , coarsely chopped 1teaspoons

salt 6servings

Salt and freshly ground black pepper 3

shallots, thinly sliced 850grams

whitefish fillets, such as tilapia

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.