Menu – Fresh Fish Francese with Cool Beans Salad, Zucchini and Yellow Squash

I actually made the dish in the photo one evening while my wife was out of town. After a couple of nights of take-out food I was ready for a real meal so I stopped by Costco on my way home from work. I was happy to find they had one of my favorite fish in the fresh fish section, Corvina! With this beautiful fish and the fresh lemons I already had on hand it wasn’t hard to decide on a theme for my dinner for one.

Often when preparing a meal I look for one common theme that will highlight each part of the menu. Whether it’s garlic, an herb such as thyme or rosemary, or in this case fresh lemon, I use my theme ingredient in each of the dishes I serve. To my thinking this creates a common thread throughout the meal that not only links and compliments the flavors of the food…I think it makes the meal that much more interesting!

The recipes for this menu are written for two but the ingredients can easily be doubled. The Cool Beans Salad is best made ahead of time and refrigerated at least two hours.

Menu – Fresh Fish Francese with Cool Beans Salad, Zucchini and Yellow Squash

For the Cool Beans Salad…

1 – 14.5 oz Can of Cannelloni (white kidney) Beans, rinsed and drained
¼ Cup – Fresh Cucumber, peeled, seeded and cubed
¼ Cup – Fresh Tomato, mostly seeded, and cubed
1 Branch – Celery, diced
1 – Med Shallot, minced (Optional)
1 Tbsp – Fresh Parsley, chopped
1 Packet – Good Seasons Italian All Natural Salad Dressing Mix
½ Cup – Extra Virgin Olive Oil
¼ Cup – Fresh Lemon Juice
3 Tbsp – Fresh Water

In a medium sized mixing bowl combine the first 5 ingredients. Follow the directions on the package for mixing the dressing, using lemon juice in place of the vinegar. Gently toss the salad with only enough dressing to coat. (There should be very little pooling of dressing in the bottom of the bowl.) Chill before serving.

For the Squash…

Two – Med. Zucchini, Halved lengthwise then cut into roughly ¼” slices
Two- Med. Yellow Squash, Halved lengthwise then cut into roughly ¼” slices
1 – Small Onion, Quartered, then sliced
1 – Sprig Fresh Thyme
1 Tbsp – Fresh Lemon Juice
Olive Oil
Kosher Salt & Fresh Ground Black Pepper

Warm 1 tbsp of olive oil in a 10” skillet over medium heat. When the oil begins to shimmer add the onions and cook stirring often until some browning begins to occur. Add the squash (zucchini and yellow) and thyme, and continue cooking.  Stir occasionally until squash is mostly cooked but still a little firm in the center (tender crisp) then season with salt & pepper. Toss with the lemon juice, turn off the heat, and leave the skillet on the burner to stay warm until serving.

For the Fish…

2 Fillets, 4 to 6 ounces each – Fresh Corvina (Grouper, Snapper, or Tilapia may be used)
4 Tbsp – Unbleached or Whole Wheat Flour
2 – Eggs, lightly beaten
Kosher Salt & Fresh Ground Black Pepper
4 Tbsp – Olive Oil

¼ Cup – Dry White Wine
Juice of one half lemon
Slices of one half lemon
2 Tbsp – Unsalted Butter, chilled and cubed into 8 pieces
2 Tbsp – Fresh Herbs such as Parsley or thinly sliced Basil (Pictured)

Heat 4 tbsp olive oil in a large pan over medium high heat until shimmering. Season fish pieces with salt & pepper, dust each with flour (shaking off excess), then dredge in egg to completely coat. Gently and carefully lay the fish into the pan, you should immediately hear sizzling.

Watch fish closely until you can see good browning around the edges, lifting gently after 2 minutes to check the bottom surface. After 2 to 4 minutes, or when the bottom looks nicely browned but not too brown, gently turn the fish over and repeat. Remove the fish to the serving plates. (Note: If your fish is more than ½ inch thick you may want to place it on a sheet pan in a 325 degree oven to finish cooking while you make your sauce.)

Drain any excess oil from the fish pan and discard. Back on the heat, add wine to the pan and whisk to dissolve any brown bits. Boil until about half the wine has evaporated (reduced), then add the lemon juice and 2 lemon slices. Continue boiling, whisking occasionally, until most of the total liquid has reduced and some thickening has begun. (If the liquid seems to boil too rapidly just move the pan off the heat until it is back under control.)

When the liquid has reduced to almost a syrup, remove the lemon slices and turn off the heat. Add the butter 2 or 3 pieces at a time whisking into the sauce as the butter melts. When each addition of butter has completely melted, add the next 2 or 3 pieces until all has been incorporated into the sauce. By the time the last of the butter has been melted the sauce should be just the right consistency. If it is too thick, stir in a splash of wine to loosen…if it is too liquid just let it cook with the residual heat another minute or so. Just before serving stir in the fresh herbs.

Serve the fish with a lemon slice and the sauce and enjoy!

Randy

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