Fresh fava beans or frozen lima beans work equally well in this recipe. “Be careful not to overcook the beans, as they can turn an unattractive gray,” Giada De Laurentiis warns. “Red snapper, with its pinkish hue, is a quite flavorful white fish that works perfectly with the fava beans. Finish it off with a drizzle of really good-quality extra virgin olive oil.”
Red Snapper with Fava Bean Purée
4 cups low-sodium chicken broth
3 pounds fresh fava beans, shelled, or 1 1/2 pounds frozen lima beans, thawed
3 tablespoons chopped fresh mint leaves
Salt, to taste
Freshly ground black pepper, to taste
3 tablespoons olive oil
4 (6-ounce) center-cut red snapper fillets
In a medium saucepan, bring the broth to a boil over medium-high heat. Add the beans. Reduce the heat to low and simmer until the beans are tender, 5 to 8 minutes. Drain the beans and reserve 1 cup of the broth. If using fava beans, when the beans are cool enough to handle, pop them out of their outer pods, discarding the pods. Combine the fava or lima beans and reserved broth in a blender or food processor. Add the mint and blend until smooth. Season with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Season the fish with salt and pepper on both sides. Cook for 3 to 4 minutes on each side, until brown and the center is just opaque.
Divide the fava bean purée among 4 serving plates. Place a fillet of red snapper on top of the purée. Serve immediately.
Makes 4 servings.
From “Giada at Home” by Giada De Laurentiis