15 ounce .5 can cannellini beans drained and rinsed canned
0.3 cup fish broth
6 servings flour all-purpose for dredging
2 cloves garlic
0.3 cup juice of lemon fresh
2 teaspoons lemon zest finely grated
0.3 cup olive oil extra-virgin
8 tablespoons olive oil extra-virgin
0.3 cup lightly parsley leaves fresh italian packed
12 ounces radicchio thinly coarsely chopped
0.5 teaspoon salt
6 servings salt and pepper black freshly ground
3 shallots thinly sliced
30 ounce whitefish fillets such as tilapia
Equipment
frying pan
blender
Directions
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.
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.
