TALAPIA Fillet with lemon vinaigrette
TALAPIA FLLETS - 6 pcs ½ lb each
Fish broth - 1/3 cup
Flour , 1/2ea sale
Black pepper fresh ground
olive oil 6 tbl
Shallots 3, thin sliced
Radiccio - 12 oz chopped
Cannelloni beans - 15 oz
Vinaigrette:
Lemon juice -
Italian Parsley , stemmed & chopped
Garlic cloves - 2 , minced
Lemon zest - 2 tsp
Sea salt
Black pepper
Olive oil - 1/3 cup
Heat a couple TBL of olive oil in a large skillet at medium. Sautee the shallots while stirring for a couple of minutes, add the radicchio and stir while it cooks for about 5 minutes. Add the beans and cook while stirring for another 5 minutes.
Salt and pepper the fillets and dredge in flour. Sautee separately .until brown.
Place on top of radicchio/bean mixture and drizzle servings with lemon vinaigrette
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