Trout with Bean Salad
Pan Seared Tilapiawith White Bean Salad in a Tomato Vinaigrette
Coral Reef Restaurant, EPCOT
4 fish fillets of tilapia
1 cup roasted fennel
1 cup roasted sweet onions
1 cup roasted French beans
1 cup cannelloni beans
20 each cherry tomatoes
4 each Parmesan lavosh (French bread with parmesan cheese melted on it)
1 cup tomato vinaigrette (your favorite brand)
1. Season fish with herb salt and olive oil. In a skillet, sear the fish on one side until golden and then fillip on the other side and finish cooking.
2. Toss fennel, onions, French beans, cannelloni beans and greens in the tomato vinaigrette.
3. Assemble salad on the plate, place cherry tomatoes around the salad and drizzle tomato vinaigrette around.
4. Please fish on top of the salad, brush the fish with lemon butter and garnish with the parmesan lavosh.