Pan Fried Whiting With Soy And Vegetables
|All purpose flour||2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Whiting/Brook trout||2 Pound, dressed, with tails left on (4 Whole, About 1/2 Pound Each)|
|Salad oil||3 Tablespoon|
|Onions||2 Medium, cut into thin wedges|
|Escarole head||1 Medium, cut into 3 inch pieces|
|Tomatoes||2 Medium, cut into 1/2 inch thick wedges|
|Soy sauce||1 Tablespoon|
1. In pie plate, mix flour, ginger, and salt; use to coat whiting.
2. In 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook whiting until golden on both sides and fish flakes easily when tested with a fork, about 10 minutes. Remove whiting to plate.
3. In same skillet over medium heat, in 1 tablespoon hot salad oil, cook onions until tender. Add escarole; cook until tender. Stir in tomatoes and soy sauce and return whiting to skillet; heat through.