Thursday, March 4, 2010

Whitefish with Lemon Vinaigrette

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:

White Fish
  • 3 Tbs Extra-Virgin Olive Oil
  • 6 (5 to 6-oz) Whitefish Fillets (I used Tilapia)
  • All-Purpose Flour, for Dredging
  1. Heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat.  
  2. Sprinkle the fillets with salt and pepper, then dredge the fillets in flour to coat completely, shaking off the excess flour.
  3. Fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
Lemon Vinaigrette:
  • 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
  1. 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).

No comments:

Post a Comment