This is a really easy recipe, complete with radicchio and cannellini beans, that cooks in under 30 minutes. Plus it just looks pretty! I found my tilapia on sale for $3.99 lb. My husband tasted this and requested I make it every couple of weeks, which I will because it’s so quick but delicious. Packed with protein, you can substitute purple cabbage for the radicchio if you want, which will lower the cost. You can also swap red Swiss chard. Tilapia is a mild tasting white fish, which is a perfect match for this tangy lemon vinaigrette. You can also easily use another white fish in place of the tilapia.
This is a Giada De Laurentiis recipe (I love her cookbooks)…I changed up the amounts just a tad.
TILAPIA WITH LEMON VINAIGRETTE –
Prep Time: 15 minutes
Cook Time: approx. 15-18 minutes
Serves: 4 for approx. $11.85
Ingredients:
- 4 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 1 medium head radicchio (about 10 ounces), coarsely chopped *sub purple cabbage to lower the price
- 1 15-ounce can cannellini beans, drained and rinsed
- 1/3 cup vegetable broth
- Salt and freshly ground black pepper
- 4 5- to 6-ounce tilapia fillets
- All-purpose flour, for dredging
- Lemon Vinaigrette (below)
LEMON VINAIGRETTE –
Ingredients:
- 2 teaspoons finely grated lemon zest
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/4 cup lightly packed fresh Italian parsley
- 2 cloves garlic
- 1/2 teaspoon salt, plus additional for seasoning
- 1/4 teaspoon freshly ground black pepper, plus additional for seasoning
- 1/3 cup extra-virgin olive oil
Directions:
Heat 1 tablespoon 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 3 minutes. Add the beans and broth and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture with salt and pepper to taste.
Meanwhile, heat the remaining 2 tablespoons oil in a 14-inch nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and black pepper to taste. Dredge the fillets in flour to coat completely. Shake off the excess flour and fry the fillets until they are golden brown on both sides and just cooked through, about 3 minutes per side.
Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.
Lemon Vinaigrette:
Blend the lemon zest, lemon juice, parsley, slat, and pepper in a blender. With the machine running, gradually drizzle in the oil. Season the vinaigrette with additional salt and black pepper to taste.