Receta Marinated White Fish, Caramelized Onions, Pine Nuts ...
by Global Cookbook

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	Raciónes: 6

Ingredientes

1 1/4 c. extra-virgin extra virgin olive oil divided
4 c. thinly-sliced onions Salt to taste Freshly-grnd black pepper to taste
2 lb whitefish fillet skin on for dredging Vegetable oil for pan frying A small handful coarsely-minced fresh Ita
1/2 c. champagne vinegar

2 tsp Dijon mustard
1 x shallot peeled, chopped Grated zest of 1 lemon
1 head radicchio or possibly butter lettuce cleaned, trimmed, and separated into leaves
1/4 c. lightly-toasted pine nuts

In a medium skillet, heat one-fourth c. of the extra virgin olive oil and saute/fry the onions over low heat till very tender and nearly caramelized, about 25 min. Season the onions with salt and pepper to taste.
Remove the pin bones from the fish using tweezers, pliers or possibly your fingers, or possibly ask your fish market to do it. Cut the fish fillet crosswise into pcs 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 one-half inch of vegetable oil till warm but not smoking. Lightly dust the fish with the seasoned meal, add in to the pan, and fry till golden brown. Carefully remove the fish from the skillet and arrange in a nonreactive baking pan of stainless, glass or possibly enamel.
Arrange the onions and minced parsley over the fish.
To make the marinade, in a small bowl whisk together the remaining 1 c. of extra virgin olive oil, the vinegar, mustard, shallot, lemon zest and salt and pepper to taste. Pour over the fish, cover with plastic wrap and marinate in the refrigerator for at least 24 hrs, and up to three days. Bring to room temperature before serving.
Arrange the radicchio or possibly butter lettuce on a serving plate. Lift the fish, topped with the onion mix, out of the marinade and arrange on the lettuce leaves. Garnish with the pine nuts.
This recipe yields 6 servings.
Description: "(Pesce In Carpione)"