Tilapia with Lemon Vinaigrette

8 T olive oil
3 shallots, thinly sliced
1 large head radicchio, coarsely chopped
1 (15 oz) can cannelloni beans, drained and rinsed (or great northern if you can't find)
1/3 C vegetable broth 
Salt and freshly ground pepper
6 (5-6oz) tilapia fillets
Flour for dredging
Lemon Vinaigrette (recipe follows)

Heat 2 T of oil in a heavy skillet over medium heat.  Add the shallots and sauté until tender, about 2 minutes.  Add the radicchio and sauté until wilted, about 2 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 T  of oil in a nonstick fry 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 fillets until they are golden brown and just cooked through, about 3 minutes per side.

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

Lemon Vinaigrette:
2 t finely grated lemon zest
¼ C fresh lemon juice
¼ C lightly packed fresh Italian parsley leaves
2 cloves garlic
½ t salt
¼ t freshly ground pepper
1/3 C extra virgin olive oil
Blend the lemon juice, parsley, lemon zest, garlic, salt and pepper in a blender. With the machine running, gradually blend in the oil.  Season the vinaigrette, to taste, with more salt and pepper.

Photo and recipe from Traci Magleby