Great Lakes Whitefish with Green Beans and Tomato Relish | Midwest Living
More
Close

Great Lakes Whitefish with Green Beans and Tomato Relish

Great Lakes Whitefish with Green Beans and Tomato Relish

0
Login to rate this recipe.
  • Makes: 4 servings
  • Prep 20 mins
  • Cook 10 mins to 12 mins
  • Stand 3 mins to 4 mins

Login to save this recipe

Erwin, an American Cafe on North Halsted Street in Chicago celebrates Heartland cuisine, with special emphasis on regional foods and fresh ingredients such as Great Lakes whitefish. Erwin's creations feature inventive twists on American classics for hearty yet sophisticated fare like this Great Lakes Whitefish with Green Beans and Tomato Relish.

Ingredients

  • 4 4 - 5 - ounce portions fresh or frozen lake whitefish, sole, pike, halibut, salmon, sea bass, or cod fillets, 1/2- to 3/4-inch thick
  • 1/3 cup rice flour or all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 4 cups water
  • 1 pound whole green beans, ends trimmed
  • 2 ounces thinly sliced prosciutto or cooked ham
  • 1 tablespoon butter
  • 2 shallots, finely chopped
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons canola oil or cooking oil
  • Tomato Relish (see recipe below)

Directions

  1. 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.
  2. For beans: 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.
  3. 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.
  4. 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.)
  5. 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.

Tomato Relish

Ingredients

  • 2 cups halved grape tomatoes
  • 1/2 cup finely chopped celery
  • 1/4 cup thinly sliced green onions
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 fresh jalapeno chile pepper, seeded and finely chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions

  1. In a medium bowl, combine grape tomatoes, celery, green onions, balsamic vinegar, olive oil, jalapeno chile pepper, salt, and black pepper. Allow to stand at room temperature for 1 hour. Makes about 3 cups.

Add Your Comment