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

Reviews & Comments 3

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    " It was excellent "
    chefelaine ate it and said...
    I love fish, and there are so many terrific ways of preparing it! HIGH FIVE :+D
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    " It was excellent "
    juels ate it and said...
    Wow, this does sound delicious! The champagne vinegar should really compliment the fish.
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    " It was excellent "
    momo_55grandma ate it and said...
    great high5 recipe thanks
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