| 5 tablespoons extra-virgin olive oil |
|
Lemon Vinaigrette |
| 3 shallots, thinly sliced |
|
2 teaspoons finely grated lemon zest |
| 1 large head radicchio (about 12 |
¼ cup fresh lemon juice (about 2 lemons) |
| ounces), coarsely chopped |
¼ cup lightly packed fresh Italian parsley |
| 1 15-ounce can cannelloni beans, |
2 cloves garlic
|
| drained and rinsed |
½ teaspoon salt, plus additional for |
| 1/3 cup fish broth |
seasoning |
| Salt and freshly ground black pepper |
¼ teaspoon freshly ground black |
| 6 5- to 6-ounce tilapia fillets |
pepper, plus additional for seasoning |
| All-purpose flour, for dredging |
1/3 cup extra-virgin olive oil |
| |
Heat 2 tablespoons of oil in a heavy, large skillet over medium heat. Add the shallots and sauté until tender, about 2 minutes. Add the radicchio and sauté 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 with salt and black pepper to taste.
Meanwhile, heat the remaining 3 tablespoons of oil in a 14-inch nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and black pepper to taste. Dredge the fillets in flour to coat completely. Shake off the excess flour and fry the fillets until they are golden brown on both sides and just cooked through, about 3 minutes per side.
For the vinaigrette, blend the lemon zest, lemon juice, parsley, garlic, salt and black pepper in a blender. With the machine running, gradually drizzle in the oil. Season the vinaigrette with additional salt and black pepper to taste.
Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle lemon vinaigrette over and serve immediately. |
| |
This recipe is from Food Network Favorites. |
