Tilapia with Lemon Vinaigrette and White Beans and Radicchio

July 19th, 2014

Tilapia with Lemon Vinaigrette 3


After two weeks with company, we are on our own again.  The house feels empty.  I am missing the chaos and children’s laughter and even the shrieks of discontent.  But the house is back in order and the refrigerator looks less like a dumping ground for a crowd with disparate appetites.  At one time we had 5 different kinds of milk; soy milk, almond milk, whole milk, 2% milk and skim milk.

Cameron at computerI have reclaimed my computer from my 3 year old Grandson.  He loves watching You tube videos of Thomas the Train.

Cameron and Rachel at River


We took the Grandkids to the Rocky Broad River one day to play and splash in the water.

Tilapia with Lemon Vinaigrette 4V



So now we are back to meals for two.  This recipe for Tilapia with Lemon Vinaigrette is one of our favorites.  It is a Giada De Laurentiis recipe and we have been making it for several years now.  It is always a collaborative effort.  I make the lemon vinaigrette and white beans and radicchio and David pan fries the fish.  It comes together in a flash.  The vinaigrette is perfect with the fish and the combination of white beans and radicchio is a stellar accompaniment. The bitterness of the radicchio is tempered both by sauteing and by being mixed with the mellow cannellini  beans.  It is a simple dish with lots of flavor.


8 tablespoons 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 chicken broth
Salt and freshly ground pepper
6 (5 to 6-ounce) tilapia fillets
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 the vinaigrette over and serve immediately.  Serves 6


1/4 cup fresh lemon juice
1/4 cup lightly packed Italian parsley and fresh tarragon leaves
2 cloves garlic
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup olive oil

Blend the lemon juice, parsley, tarragon, garlic, lemon zest, salt, and pepper in a blender or food processor.  With the machine running, gradually blend in the oil  Season the vinaigrette, to taste, with more salt and pepper.

Printable Recipe

6 responses to “Tilapia with Lemon Vinaigrette and White Beans and Radicchio”

  1. Sam Hoffer says:

    Looks like everyone had a great time and the photos are adorable. I can easily see how this could become one of our favorite dinners. What’s not to love about a lemon vinaigrette with fish?

  2. larry says:

    For me it’s always nice when the come and always nice when they leave and things get back to normal. Two weeks is difficult for me. Our daughter and three granddaughters will be here soon for their annual visit. Looks like a good healthy meal.

  3. Cathy at Wives with Knives says:

    My family was just here from Chicago and I’m getting everything back to normal. The house seems so empty and I miss having early morning coffee with my daughter. This recipe looks delicious, Penny. I think I’ll try it with our local petrale sole. I like easy summer meals but want lots of flavor at the same time.

  4. Susan says:

    Our grandsons are only here for the day and I feel the house exploded 🙂 We always buy special milk for them too. Your grandson and granddaughter are adorable!

    What a lovely meal for two and something I know we would love! We’re always looking for new fish preparations.

  5. Diane Stout says:

    I made this for dinner tonight, and it was very good! I served it with a nice Chardonnay, which was the perfect accompaniment. I will definitely be making this often; thank you for sharing the recipe! ~ Diane S. from Michigan

    • Penny Klett says:

      Thank you so much Diane. It makes me feel so good when I get feedback on my recipes. I am thrilled that you liked it. The lemon vinaigrette is the kicker in this. But that sauteed tilapia also contributes. So glad to hear from a gal from my home state. My Very Best, Penny

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.