Wednesday, May 9, 2012

Comfort Food


    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.

Orange Ruffy with Radicchio,
Cannelini Beans, and Lemon Vinaigrette

 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


             Juice and zest of 2 lemons
             2-3 garlic cloves 
             salt and pepper
             1/3 c. olive oil
             large handful of fresh parsley

 If you use a vegetable peeler for lemon peel (which I do), then you probably only need to do one lemon. Throw whole strips of peel, juice of two lemons, whole peeled garlic cloves, and 1/2  t. salt and 1/4 t. pepper into the blender and blend well. While blender is on, stream in olive oil. Stick a finger in and taste. Add more salt and pepper or lemon juice if needed. Throw in parsley and blend one final time. Set aside.

Thinly slice the radicchio. In hot pan, add 1 tablespoon of olive oil. Add shallots, and cook
until translucent. Add radicchio. Stir occasionally. Cook until wilted with some browned edges.

While radicchio is cooking, pat filets dry. Salt and pepper both sides lightly. Coat well in flour. In another hot pan, add in a pat or two of butter and add two filets. Cook thoroughly, approximately 3 minutes on each side.

Add 1/3 c. fish broth or water (I've used both. The broth gives it a bit more flavor, but it's hard to find in the store. I made and froze broth-in 1/3 c. increments-that I made from crayfish shells, but when that ran out, I've just used water.) Add cannelini (white kidney) beans to radicchio, and cook until warmed through.

Layer plate with radicchio, fish, and then top with lemon vinaigrette. Really great with greens on the side, noodles, orzo or Israeli couscous.

*We really love the radicchio layer, so I usually use 2 small to medium heads of radicchio and 2 cans of beans with a splash more broth/water.

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