Grilled Anchovies with Christmas Limas, Mint and Chili Oil

45 minutes Prep: 20 minutes Cook: 25 minutes

524 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	cup	lima beans	christmas, soaked overnight in 6 cups water
1/2	each	red onion	medium, thinly sliced
1	bunch	mint	leaves
4	tablespoons	olive oil, extra-virgin
1/2	cup	olive oil, extra-virgin
2	each	jalapeno peppers	red, or serrano, chopped, seeded
2	tablespoons	red pepper flakes
1	teaspoon	capers
1 1/2	pounds	anchovies	or sardines, fresh
3	tablespoons	red wine vinegar
1	head	lettuce	frisee, washed and spun dry

Directions

Drain soaked beans, place in 4-quart saucepan with 8 cups water and bring to a boil.

Lower heat to high simmer and cook until tender, yet slightly firm to the bite.

Drain and cool. Place cool beans in a mixing bowl and add onion, mint and extra virgin olive oil.

Season with salt and pepper, toss to coat and set aside.

Place remaining half cup of oil into a blender and add chilis, pepper flakes and capers and blend until smooth.

Remove to bottle with lid and set aside.

Preheat grill.

Clean and gut anchovies and place on hottest part of grill, and cook through, about 1 minute per side.

Meanwhile, add vinegar to bean mixture and toss to mix.

Add Frisee and stir to coat. Place on platter.

Remove fish from grill, arrange around salad and serve.

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Nutrition Facts

Serving Size 205g

Amount per Serving

Calories 524 65% of calories from fat

	% Daily Value*
Total Fat 38.0g	59%
Saturated Fat 6.0g	31%
Trans Fat 0.0g
Cholesterol 96mg	32%
Sodium 4212mg	175%
Total Carbohydrate 10.0g	3%
Dietary Fiber 2.0g	9%
Sugars 2.0g
Protein 35.0g	70%

Vitamin A	18%		Vitamin C	10%
Calcium	29%		Iron	37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Antipasto Salad with Garlic Dressing

If you love marinated artichokes you'll love this salad. Although I mixed the first four ingredients ahead of time then marinated them refrigerated in the dressing for a hour or two. That way all flavors blended together. Then when I was ready to serve supper I just laid it on top of the lettuce leaves and sprinkled with the cheese. Also I cut a slit in each salami slice from the outer edge to the middle and passed one side over another to make a cone-like shape to place the whole ripe olives in. An excellent antipasta! Just what I was looking for.

Reviewed by Dania