Submitted by: M. Scott Moon - Soldotna
Adapted from a recipe by Giada De Laurentiis found at http://www.foodnetwork.com
8 tablespoons extra-virgin olive oil
3 shallots, thinly sliced (or 1/4 cup sliced onion)
1 large head radicchio (about 12 ounces) coarsely chopped (or about 2 cups cabbage)
1 (15-ounce) can cannelloni beans, drained and rinsed
1/3 cup fish broth (or chicken broth)
Salt and freshly ground black pepper
6 (5- to 6-ounce) halibut fillets
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 sauté until tender, about 2 minutes. Add the radicchio and sauté 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 off the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side. (Consider poaching or blackening the halibut instead.)
Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over fish and serve immediately.
1/4 cup fresh lemon juice
1/4 cup lightly packed fresh Italian parsley leaves (or cilantro)
2 cloves garlic
2 tsp finely grated lemon zest
1/2 tsp salt
1/4 tsp 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.