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1
In a medium sized bowl, marinate the rockfish fillets in extra-virgin olive oil, the juice of 1 lemon, and garlic After the fillets have soaked in the marinade for a few minutes, sear the fillets in olive oil in a medium sized pan until cooked through.
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2
Season with salt and freshly ground pepper, to taste.
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3
Bring vinegar to a boil, reduce heat and simmer until reduced by 1/2 and liquid becomes syrupy.
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4
Set aside to garnish the fish.
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5
Serve with French green beans and top with a few fried rice noodles.
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6
1/2 pound French-cut green beans
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7
1 bulb fennel
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8
1 head radicchio
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9
Salt and freshly ground black pepper
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10
In a medium-sized pot, bring water to a rapid boil.
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11
Add the green beans for approximately 2 to 3 minutes, then immediately drain them from the pan and shock them in ice water.
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12
Drain the beans from the ice water and set aside.
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13
Slice the fennel bulb very thin.
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14
Cut and wash the radicchio head and slice it into quarters.
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15
Toss all of the vegetables together in a medium sized bowl and add salt and freshly ground pepper, to taste.
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16
1 package rice noodles (recommended: Thai Kin)
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17
In a medium-sized pot, bring water to a rapid boil.
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18
Add the entire package of noodles to the water and cook according to the package directions.
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19
Drain the water from the pot and set the noodles aside.
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20
Place the vegetable melange in the middle of the plate.
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21
Top with a fish fillet and add a few rice noodles on top of the fish.
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22
Drizzle reduced balsamic vinegar around the plate.
