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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers if served without the Onion Confit.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Someone who doesn't care if they get Tater Tots or turnip slurry is a person who has given up on life." -Charlie Jane Anders

The refrigerator light goes on...

This recipe is a great example of making something elegant that can seem effortless at the last minute. Each stage- making the Onion Confit, prepping the vegetables, and making the vinaigrette - can be done well in advance and then assembled in about 10 minutes in the kitchen. The first step is to dice the veggies, blanch them, and then chill so they can be reheated at the last minute. The Onion Confit can be made even a day or two beforehand and reheated at the last minute. Likewise, making the vinaigrette and having it in a bowl ready to toss with the reheated vegetables means all you have to do is take ten minutes or so to cook the fish.


 

Whitefish with Root Vegetables in Warm Vinaigrette



Servings: 2 | Serving size: 4 ounces fish with vegetables

Cooking Time: 30 minutes

This recipe can easily be multiplied and makes good leftovers for sandwiches or salads.

This recipe requires Onion Confit to be made first.

4 cups water
4 ounces parsnips (peeled and cut into 1/4 inch dice)
2 ounces carrots (peeled and cut into 1/4 inch dice)
2 ounces turnip (peeled and cut into 1/4 inch dice)
4 tsp. extra virgin olive oil (divided)
2 large shallots (finely diced)
1 tsp, fresh thyme leaves
1/4 lemon (juiced)
1/16 tsp salt (divided)
1 tsp coarse ground mustard
fresh ground black pepper (to taste)
1 medium green onion
2 tsp. unsalted butter
2 4 ounce filets whitefish (e.g., cod, halibut)

White wit

Place the water in a saucepan over high heat and bring to a boil.

Reduce the heat to simmer and add the parsnips, carrots and turnip. Simmer for 5 minutes, then remove to a bowl full of ice water.

Turn off the heat but leave the saucepan with the water on the stove.

Place a small skillet over medium high heat.

Add 1 teaspoon of the olive oil to the pan, swirl, and then add the shallot and thyme.

Cook for about 10 minutes, stirring occasionally, until the shallot is translucent.

While the shallots are cooking, place 2 teaspoons olive oil with the lemon juice, 1/8 teaspoon salt, pepper, and mustard and whisk together.

Cut the green tops off of the green onion and thinly slice crosswise.

Cut the white part of the green onion lengthwise in half and then slice lengthwise in half again. Thinly slice the white part crosswise.

Add the green and white part of the green onion to the dish with the vinaigrette.

When the shallots are done, add them to the dish with the vinaigrette and toss gently until blended.

Turn the heat back on high for the water in the saucepan.

Place a medium skillet over high heat with 1 teaspoon olive oil and 2 teaspoons butter.

When the butter is hot, add the fish and sauté for about 5 to 6 minutes.

Turn and cook for another 4 to 5 minutes.

While the fish is cooking, add the chilled vegetables to hot water and reheat for about 3 minutes.

Drain and add the vegetables to the vinaigrette and toss until well blended.

Divide the vegetables between two plates and top with the cooked fish. Top with 2 tablespoons of the Onion Confit and serve.

Nutrition Facts

Serving size = 4 ounces fish with vegetables

Servings = 2

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Amount Per Serving

Calories 243 Calories from Fat 108
  % Daily Value
Total Fat 12g
    Saturated Fat 2g 8%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 47mg 16%
Sodium 420mg 18%
Total Carbohydrates 12g 9%
    Dietary Fiber 3g 11%
    Sugars 5g
Protein 21g
Vitamin A 32% Vitamin C 14%
Calcium 5% Iron 6%
Vitamin K 13mcg Potassium 508mg
Magnesium 56mg