Red Snapper with Fava Bean Puree
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1207
- Total Fat
- 85
- Saturated Fat
- 12
- Carbohydrates
- 65
- Dietary Fiber
- 26
- Sugar
- 32
- Protein
- 67
- Cholesterol
- 63
- Sodium
- 1942
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
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.