This was surprisingly delicious and full of yummy flavors that complemented each other very well!
Tilapia with Lemon Vinaigrette
8 tablespoons extra-virgin olive oil
1 small yellow onion, diced
1 large head radicchio, coarsely chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup vegetable broth (I used water)
Salt and freshly ground black pepper
4 (5 to 6-ounce) tilapia 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 onions and sauté until golden brown. 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 oil in a 14-inch (or two smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 2 fillets in each pan until they are golden brown 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.
1/4 cup fresh lemon juice
1/4 cup lightly packed fresh Italian parsley leaves
2 cloves garlic
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon 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.
Recipe adapted slightly from Giada De Laurentiis