This 20 minute dish is full of flavor and won’t break the bank with the minimal ingredients. Don’t let the fava beans get you, because this puree has mint and lemon juice to cut that “bean” flavor. It is a great and healthy dish you will want to make over and over again!
Red Snapper with Fava Bean Puree
4 cups low-sodium chicken stock (see Tip below)
3 pound fresh fava beans, shelled or 1 pound frozen lima beans, thawed (see Tip below)
3 tablespoons chopped fresh mint leaves
1 lemon, juiced
Optional: 1 cup chicken stock (see Tip below)
Salt and freshly ground black pepper
4 (6-ounce) center-cut red snapper fillets (I used Rockfish)
Olive oil, for light frying/poaching
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 lemon juice, 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.
*TIP-To save time, buy fava beans already cooked and shelled. Then simply microwave and put straight into the blender. Then use 1 cup of chicken stock in place of reserving the fava bean stock.