Red Snapper with Fava Bean Purée

Name: Red Snapper with Fava Bean Purée
Yield: 4 servings
Ingredients: 4 cups (1 quart) 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 and freshly ground black pepper; 3 tablespoons olive oil; 4 (6-ounce) center-cut red snapper fillets

December 20, 2011

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 notes

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