This is the last post from Florida and it is appropriate because David caught sheepshead fish today. The fish dinner was inspired by Giada’s whitefish with lemon vinaigrette. This is such a satisfying combination. Radicchio and shallots are sauteed until wilted and then cannellini beans are added to fortify the mixture. The lemon and parsley vinaigrette lighten and intensify the sauteed fish. We have made this many times with tilapia and other mild fish, so it was a treat to actually make it with fresh caught fish. There is much to do before we leave tomorrow, so this is short and to the point. Here is Giada’s recipe.
WHITEFISH WITH LEMON VINAIGRETTE
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 ( I used chicken stock )
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
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 off 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.
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 teaspon 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.