Sunday, February 10, 2008

Giada's Whitefish with Lemon Vinaigrette

I don't watch cooking shows. I find them boring. But for some reason I caught a Giada show a couple of years ago and one of the recipes really caught my eye, even though I spent most of the time making fun of her massive teeth and obnoxious way of saying everything with a stupid sounding Italian style. "Ree-COE-tah" "Mahr-skeh-POE-nay" I found the recipe online, made it, and loved it! It's now in my recipe box as a special treat to pull out.

I've made it without the radicchio and beans, but I prefer it with them- it adds a nice depth to the recipe. Do be careful though- I've burnt the greens before and they are not tasty that way. I've also added way too much broth- also not a good idea! I find that if you prep all the ingredients before starting to cook anything, you'll have a lot better success.

Giada's Whitefish with Lemon Vinaigrette
From the Food Network

  • 2 Shallots, thinly sliced
  • 1 Radicchio, chopped into strips
  • 1 (15-ounce) Can Cannellini Beans, drained and rinsed
  • 1/3 C. Fish Broth (I use clam juice.)
  • Salt & Pepper
  • 3-4 Whitefish Fillets, such as tilapia
  • Flour for coating
  • Lemon Vinaigrette, see below

  1. In a large skillet, heat a little olive oil over medium heat. Saute the shallots until tender.
  2. Add in the radicchio and cook until wilted, about 3-5 minutes.
  3. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes.
  4. At the same time, heat another large skillet with about 1/4 cup of olive oil over medium/ medium-high heat.
  5. Season the fish fillets with salt and pepper to taste. Pour some flour into a shallow bowl and gently dip the fillets, coating either side. Shake any excess off.
  6. Fry the fillets in a single layer until they are golden brown and just cooked through, about 3 minutes per side. Cook in multiple batches if necessary.
  7. Spoon the finished radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.

Lemon Vinaigrette
  • 1/4 C. Fresh Lemon Juice
  • 1/4 C. Italian Parsley
  • 2 Cloves Garlic
  • 2 tsp. Lemon Zest
  • 1/2 tsp. Salt
  • 1/4 C. Olive Oil

  1. Blend everything in a food processor until smooth.

1 comment:

MrsPresley said...

what a beautiful dish!