Saturday, January 17, 2009

Sumptuous Sunday

Well, today I'm posting what we had for dinner last night...a day late, really, but still sumptuous all the same!

Dictionary.com lists sumptuous as: luxuriously fine or large; lavish; splendid: a sumptuous feast.

Whitefish with Lemon Vinaigrette - Giada De Laurentiis


Good Lord! This was both, luxuriously fine, and splendid!


I knew nothing about radicchio before trying this recipe except that it was $6.99 a pound (they weigh almost nothing) and it looked like something I would not be fond of.
Oh contrere, mon frere!

It is so mild that you really will not object, I promise!

And, I had no adverse reaction to the cannelli beans.

I will say that you have to be a person that appreciates lemon! Fortunately for us, we have been going to extremes to protect our lovely lemon tree and so were able to incorporate our very own into this recipe.

For the whitefish we used talapia. I hope you'll give it a try and love it as much as we do!
Whitefish with Lemon Vinaigrette
Prep Time: 15 min
Cook Time: 20 min
Level: Easy
Serves: 6 servings

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
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 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.

Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.

Lemon Vinaigrette:
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 teaspoon 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.

3 comments:

Pam said...

Another recipe bookmarked! Did you get it from the website or one of her books?

Janice said...

Yum! Were there leftovers? I'm on my way!

shabby girl said...

Pam, I'm sure Hubby found it on the food tv website.
Let me know how you like it!

Janice...:(

Flora & Fauna

Books I have known & loved

  • Life of Pi
  • A Hundred Years of Solitude
  • Kite Runner
  • The Way the Crow Flies
  • Fall on Your Knees
  • Poisonwood Bible
  • East of Eden
  • Shantaram
  • I Know This Much is True

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