Photo: Red Snapper with Fava Bean Puree Recipe
Ingredients
- 4 cups low-sodium chicken stock
- 3 pound fresh fava beans, shelled or 1 pound frozen lima beans, thawed
- 3 tablespoons chopped fresh mint leaves
- Salt and freshly ground black pepper
- 4 (6-ounce) center-cut red snapper fillets
- Olive oil, for frying
Directions
In a medium saucepan, bring the stock to a boil over medium-high heat. Add the beans. Reduce the heat to low, and simmer until the beans are tender, about 5 to 8 minutes. Drain the beans and reserve 1 cup of stock. Place the drained beans and reserved stock in a blender or food processor. Add the mint and blend until smooth. Season with salt and pepper, to taste.
In a large skillet, heat enough oil to fill the pan 1/4-inch deep, over medium-high heat. Season the fish with salt and pepper on both sides. Cook for 3 to 4 minutes each side until brown and the center is just opaque.
Divide the fava bean puree between 4 serving plates. Place a filet of red snapper on top of the puree. Serve immediately.
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By Tenaya Papaya
California Cent...
on May 04, 2010
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I followed the recipe for the fava bean puree, but then added grated Pecorino Romano and some red pepper flakes and served it as a dip. Delicious!
By huelperkins_7556126
detroit, MI
on April 29, 2010
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Pineapple cakes recipe:
http://www.foodnetwork.com/recipes/mini-pineapple-cakes-recipe/index.html
Tip: click on the name of the episode at the top of the recipe page, and links all the recipes from that episode will show up!
By tlubkin_11902701
Tigard, OR
on June 03, 2009
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Overall, I thought it was a waste of fava beans. The sauce was interesting with the combo of fava and mint, but not too stimulating. I thought the amount of oil was excessive, so I cut it back and it was fine. I also noted that they did not mention taking the fava inner shell off, and the amount and taste was great without the peel.
If you have favas, try a different recipe- my favorite is a pasta dish somewhere in this archive
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