Last night's dinner. The picture makes this look like breaded, deep-fried fish. It wasn't...really. Ok, it sort of was, but in a much healthier way than you would think. It was dusted very lightly with flour, then fried in a little bit of olive oil I served it with brown rice and zucchini and yellow squash. Worked out right nice. Recipe follows:
- 3 Tbs Extra-Virgin Olive Oil
- 6 (5 to 6-oz) Whitefish Fillets (I used Tilapia)
- All-Purpose Flour, for Dredging
- 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, then dredge the fillets in flour to coat completely, shaking off the excess flour.
- Fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
- 1/4 C Fresh Lemon Juice (I substituted lime this time)
- 1/4 C Lightly Packed Fresh Italian Parsley Leaves (I substituted 3 green onions)
- 2 Cloves Garlic (There's no substitute for garlic)
- 2 Tsp Finely Grated Lemon Zest (Or lime zest)
- 1/2 Tsp Salt
- 1/4 Tsp Freshly Ground Black Pepper
- 1/3 C 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 to taste with more salt and pepper. (I'm not a big fan of having too many kitchen gadgets, but I have to admit that I have a Magic Bullet and for small jobs like a vinaigrette or marinade, I love using it).