|
Post by sadie1263 on May 19, 2012 2:07:00 GMT
Recipe: White fish and sauteed vegetables with caper-herb vinaigrette Bobby Flay
Ingredients Vinaigrette 2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper 1/2 cup extra virgin olive oil 1 tablespoon capers, drained 1 tablespoon finely chopped fresh flat leaf parsley 1 teaspoon finely chopped fresh oregano Touch of honey
White fish 2 tablespoons canola oil 4 (8 ounce) fillets of halibut, red snapper, wild striped bass or halibut Kosher salt and freshly ground black pepper 1 cup dry white wine 1 pint cherry tomatoes, halved 1 bunch asparagus, trimmed, blanched in boiling salt water until crisp tender and shocked in cold water and drained 1 bunch watercress Parsley leaves, for garnish
Preparation To make the vinaigrette, whisk together the vinegar, lemon juice, mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper in a medium bowl and whisk until combined. Slowly whisk in the oil until emulsified; whisk in the capers, parsley and oregano and season with a honey, if needed. Set aside.
For the white fish, heat the oil in a medium high sided sauté pan over high heat. Season the fillets on both sides with salt and pepper. Place the fish in the pan, skin-side down and cook until golden brown and a crust has formed, about 4 minutes. Flip the fillets over, add the wine, cover and continue cooking until just cooked through, about 4 minutes longer. Remove the fish to a plate, and immediately spoon some of the vinaigrette over each fillet. Combine the tomatoes, asparagus, watercress in a bowl and toss with some of the vinaigrette and serve on top of each fillet. Garnish with parsley leaves.
Serving Size Serves 4
|
|