Tilapia with Lemon Vinaigrette and Radicchio and White Beans

8 tablespoons olive oil

3 shallots, thinly sliced

1 large head radicchio (about 12 ounces), coarsely chopped

1 (15-ounce) can cannellini beans, drained and rinsed

1/3 cup chicken broth

Salt and freshly ground pepper

6 (5 to 6-ounce) tilapia fillets

All-purpose flour, for dredging

Lemon Vinaigrette, recipe follows

Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste with salt and pepper.

Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake off the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.

Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the the vinaigrette over and serve immediately. Serves 6

LEMON VINAIGRETTE

1/4 cup fresh lemon juice

1/4 cup lightly packed Italian parsley and fresh tarragon leaves

2 cloves garlic

2 teaspoons finely grated lemon zest

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/3 cup olive oil

Blend the lemon juice, parsley, tarragon, garlic, lemon zest, salt, and pepper in a blender or food processor. With the machine running, gradually blend in the oil Season the vinaigrette, to taste, with more salt and pepper.