SAUTEED TILEFISH WITH HARICOTS VERTS AND TOMATO VINAIGRETTE AND TURNED POTATOES

Sauteed Tilefish with Haricots Verts and Tomato Vinaigrette and Turned Potatoes image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 15

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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

Steps:

Whisk all ingredients together in a small bowl and season with salt and pepper to taste.;
Cut haricots verts into 1/4-inch pieces. Place the vinaigrette in a medium saute pan and heat over low heat. Add the haricots verts, tomatoes and shallots and cook until just heated through. Season with salt and pepper and fold in the chives.;
Preheat oven to 400 degrees F. Season both sides of the fish with salt and pepper, to taste. Combine flour and cornmeal in a medium shallow bowl and season with salt and pepper, to taste.
Heat the oil in a large saute pan until smoking. Dredge the fish on both sides in the flour mixture and tap off any excess. Saute fish on both sides until lightly golden brown, about 2 minutes per side. Place in oven and bake for 3 to 4 minutes until just cooked through. Assembly: Drizzle some of the remaining vinaigrette over the plate. Place 1 fillet of the tile fish on top and spoon some of the warm green bean/tomato mixture over the fish. Garnish with fresh parsley.
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
Heat butter and oil over medium-high heat. Add the potatoes, season with salt and pepper and cook until golden brown and cooked through. Remove from heat and stir in parsley.