Red Snapper with Fava Bean Puree (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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:
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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