Rockfish With Balsamic Vinegar Reduction And French Green Beans Tossed With Radicchio And Fennel
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
39
Spice
60
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1
Salt1 cup
Balsamic VinegarDirections:
1
In a medium sized bowl, marinate the rockfish fillets in extra-virgin olive oil, the juice of 1 lemon, and garlic After the fillets have soaked in the marinade for a few minutes, sear the fillets in olive oil in a medium sized pan until cooked through
2
Season with salt and freshly ground pepper, to taste
3
Bring vinegar to a boil, reduce heat and simmer until reduced by 1/2 and liquid becomes syrupy
4
Set aside to garnish the fish
5
Serve with French green beans and top with a few fried rice noodles
6
In a medium-sized pot, bring water to a rapid boil
7
Add the green beans for approximately 2 to 3 minutes, then immediately drain them from the pan and shock them in ice water
8
Drain the beans from the ice water and set aside
9
Slice the fennel bulb very thin
10
Cut and wash the radicchio head and slice it into quarters
11
Toss all of the vegetables together in a medium sized bowl and add salt and freshly ground pepper, to taste