Sauteed Tilefish with Haricots Verts and Tomato Vin

Name: Sauteed Tilefish with Haricots Verts and Tomato Vinaigrette and Turned Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sherry vinegar; 1 tablespoons soy sauce; 3/4 cup olive oil; Salt and freshly ground pepper; 1/2 pound haricot verts, cooked in salted water until al dente and drained; 1/2 cup vinaigrette; 2 tomatoes, halved, seeded and finely diced; 2 shallots, finely sliced; Salt and freshly ground pepper; 1/4 cup finely chopped chives; 4 tile fish fillets, about 6 ounces each; Salt and pepper; 1 cup flour; 1/4 cup yellow cornmeal; 3 tablespoons olive oil

Servings: persons

1/4 cup sherry vinegar
1 tablespoons soy sauce
3/4 cup olive oil
Salt and freshly ground pepper
1/2 pound haricot verts, cooked in salted water until al dente and drained
1/2 cup vinaigrette
2 tomatoes, halved, seeded and finely diced
2 shallots, finely sliced
Salt and freshly ground pepper
1/4 cup finely chopped chives
4 tile fish fillets, about 6 ounces each
Salt and pepper
1 cup flour
1/4 cup yellow cornmeal
3 tablespoons olive oil

1
Whisk all ingredients together in a small bowl and season with salt and pepper to taste.
2
Cut haricots verts into 1/4-inch pieces.
3
Place the vinaigrette in a medium saute pan and heat over low heat.
4
Add the haricots verts, tomatoes and shallots and cook until just heated through.
5
Season with salt and pepper and fold in the chives.
6
Preheat oven to 400 degrees F. Season both sides of the fish with salt and pepper, to taste.
7
Combine flour and cornmeal in a medium shallow bowl and season with salt and pepper, to taste.
8
Heat the oil in a large saute pan until smoking.
9
Dredge the fish on both sides in the flour mixture and tap off any excess.
10
Saute fish on both sides until lightly golden brown, about 2 minutes per side.
11
Place in oven and bake for 3 to 4 minutes until just cooked through.
12
Assembly: Drizzle some of the remaining vinaigrette over the plate.
13
Place 1 fillet of the tile fish on top and spoon some of the warm green bean/tomato mixture over the fish.
14
Garnish with fresh parsley.
15
Turned Potatoes: 3 tablespoons unsalted butter 1 tablespoons olive oil 4 potatoes, peeled and turned Salt and freshly ground pepper 1/4 cup finely chopped fresh parsley
16
Heat butter and oil over medium-high heat.
17
Add the potatoes, season with salt and pepper and cook until golden brown and cooked through.
18
Remove from heat and stir in parsley.

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup sherry vinegar, 1 tablespoons soy sauce, 3/4 cup olive oil, Salt and freshly ground pepper, and more.

Yes, Sauteed Tilefish with Haricots Verts and Tomato Vinaigrette and Turned Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Tilefish with Haricots Verts and Tomato Vinaigrette and Turned Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions