Marinated White Fish With Caramelized Onions And Pine Nuts
From lor 15 years agoIngredients
- Marinated White fish with caramelized onions and pine nuts / shopping list
- Pesce in Carpione shopping list
- 2 pounds whitefish fillet, skin on shopping list
- matzo meal for dredging shopping list
- salt and freshly ground black pepper to taste shopping list
- vegetable oil for pan frying shopping list
- 1-1/2 cups extra virgin olive oil shopping list
- 2 medium onions, peeled, cut in half and thinly sliced shopping list
- Small handful of coarsely chopped fresh Italian parsley shopping list
- 1/3 cup champagne vinegar shopping list
- 1 teaspoon Dijon mustard shopping list
- 1 shallot, peeled and minced shopping list
- Grated zest of 1 lemon shopping list
- 1 head radicchio or butter lettuce shopping list
- 1/4 cup lightly toasted pine nuts shopping list
How to make it
- Remove the pin bones from the fish using tweezers, pliers, or your fingers or ask your fishmonger to do it.
- Cut the fish fillet crosswise into pieces about 1-1/2 inches wide.
- Place the matzo meal in a shallow dish and season with salt and pepper.
- In a large nonstick skillet, heat about 1/2 inch of vegetable oil until hot but not smoking.
- Lightly dust the fish with the seasoned meal, add to the pan, and fry until golden.
- Carefully remove the fish from the skillet and arrange it in a non reactive baking pan of stainless, glass, or enamel.
- In a medium skillet, heat 1/4 cup of the olive oil and saute onions over low heat until very tender and almost caramelized.
- Season the onions with salt and pepper to taste.
- Arrange the onions and chopped parsley over the fish.
- Marinade:
- In a small bowl, whisk together the remaining 1 cup of olive oil, vinegar, mustard, shallot, lemon zest and salt and pepper to taste.
- Pour over the fish and let it marinate in the refrigerator for at least 24 hours, and up to three days.
- To Serve:
- Separate the radicchio or butter lettuce head into individual leaves, and arrange on serving plates. Lift the fish, topped with the onion mixture, out of the marinade and arrange on the lettuce leaves.
- Garnish with pine nuts.
- This recipe is by Evan Kleiman
People Who Like This Dish 2
- juels Clayton, NC
- momo_55grandma Mountianview, AR
- chefelaine Muskoka, CANA
- lor Toronto, Canada
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The Rating
Reviewed by 3 people-
great high5 recipe thanks
momo_55grandma in Mountianview loved it -
Wow, this does sound delicious! The champagne vinegar should really compliment the fish.
juels in Clayton loved it -
I love fish, and there are so many terrific ways of preparing it! HIGH FIVE :+D
chefelaine in Muskoka loved it
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