Fishvinaigrette Recipes

WHITEFISH WITH LEMON VINAIGRETTE

Steps:

• Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.
• Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
• Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.
• Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.

SIMPLE VINAIGRETTE

Steps:

• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

BASIC VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
• Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

CLASSIC VINAIGRETTE

Steps:

• Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

VINAIGRETTE

Steps:

• In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.

FIG VINAIGRETTE

Steps:

• In a medium saucepan, combine figs, vinegar, and 1/4 cup water. Bring to a boil, reduce to a simmer, cover, and cook until it reaches the consistency of a fruit preserve, about 15 minutes. Remove from heat, and stir in orange juice and olive oil. Season with salt and pepper.

FISH VINAIGRETTE

Steps:

• Combine the water, 1/4 cup vinegar, 1/4 cup lemon juice, peppercorns and bay leaf in a large skillet and heat to just below boiling point.
• Add fish fillets and poach 5-7 minutes until done, turning once; do not let the liquid boil.
• Drain and cool, discarding the bay leaf and peppercorns.
• Make a vinaigrette dressing by combining the olive oil, 3 tbs vinegar, 3 tbs lemon juice, lemon zest, onion, capers, parsley, tarragon, salt and pepper in a jar and shaking vigorously.
• Break the fish into pieces and place in a bowl; pour the dressing over the fish, cover and refrigerate at least 2-4 hours.
• Serve chilled.

THE BEST VINAIGRETTE IN THE WORLD EVER, EVER

Steps:

• Combine all the ingredients in a jam jar, make sure the lid is on tightly, and shake the living daylights out of it.
• Leave it to sit for at least half an hour before serving to allow the garlic to infuse.

BASIL VINAIGRETTE (FOR FISH)

Steps:

• Simmer the garlic cloves in boiling water for 10 minutes. Remove and drain. Chop finely.
• Combine the oil, garlic, lime juice and shallots. Chop the basil and add with the tomatoes. Mix thoroughly and season with salt and pepper to taste.
• Serve the sauce in a small bowl or sauce boat, to be spooned over the fish at the table.

LIME VINAIGRETTE

Steps:

• Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.