Red Snapper with Fava Bean Puree

  • Level: Intermediate
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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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