This is my absolute favorite meal. No matter what time
of year, when I last had fish, or how much time I have to
prepare dinner, I jump on the chance to have this for
dinner. I've made it enough that's it's really fast to make
now, but I will warn you that there are three steps which,
on your first attempt, can make this seem time consuming.
A good blender is a must. And the lemon vinaigrette is the
best part, so DO NOT skip it.
I think this recipe is originally from Giada, but I got it
from my upstairs neighbor.
Time: Approximately 30 minutes total
Serves 2-4 people
1-2 heads of radicchio*
3 shallots, finely chopped
1 can* cannelini (white kidney) beans
1/3 c. fish broth or water
4 light fish filets (Orange Ruffy, talapia, etc.)
salt and pepper
1-2 tablespoons butter