Great Lakes Whitefish with Green Beans and Tomato Relish

Thaw fish, if frozen. Rinse and pat dry with paper towels. In a shallow dish, stir together flour, salt, and paprika. Roll fish portions in flour mixture, turning to coat all sides. Set aside.

In a large saucepan, bring water to boiling. Add beans. Cook for 3 to 4 minutes or until crisp-tender; drain. Immediately cool the beans by placing them in a large bowl of ice water. Let stand for 3 to 4 minutes or until beans are cooled; drain. Pat dry with paper towels.

Cut prosciutto into thin strips. In a 12-inch nonstick skillet, melt the 1 tablespoon butter over medium heat. Add prosciutto and shallots. Cook and stir for 2 to 3 minutes or until prosciutto is crisp and shallots are tender and lightly browned. Add beans and black pepper. Cook and stir for 1 to 2 minutes or until beans are heated through. Keep warm.

In a large skillet, heat 2 tablespoons butter and the oil over medium heat. Cook fish for 3 to 4 minutes per side or until golden and fish flakes easily when tested with a fork. (If fillets have skin, fry skin side last.)

To serve, evenly divide bean mixture among 4 dinner plates. Top with fish (skin sides up if fillets have skin). Top each serving with 1/4 cup of the Tomato Relish. Serve immediately. Makes 4 servings.