I love the look, flavor, and textures of this delicate and pretty dish. It’s a perfect way to spotlight the flavors of spring, when fava beans are in season. Other times of the year you can substitute frozen lima beans for the favas; either way the purée is bright from the mint and satisfies your starch cravings. Just be careful not to overcook the beans, as they can turn an unattractive gray. 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.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Divide the fava bean purée among 4 serving plates. Place a fillet of red snapper on top of the purée. Serve immediately.
