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Halibut On Mashed Fava Beans With Mint

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Recipe

.

 

Yield

4 servings

Prep

8 min

Cook

10 min

Ready

22 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free

Ingredients

Amount Measure Ingredient Features
3 pounds fava beans
fresh, in pod, shelled, or 2 1/2 cups frozen doublepeeled fava beans, thawed
*
2 teaspoons mint leaves
fresh, chopped
* Camera
¼ cup mint leaves
fresh, chopped
* Camera
2 teaspoons lemon
peel, finely grated, divided
Camera
¾ teaspoon kosher salt
coarse
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2 pinch sweet red bell peppers
dried crushed, divided
* Camera
6 each halibut fillets
each about 5 ounces, 3/4 inch thick
* Camera
9 tablespoons olive oil, extra-virgin
divided
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1 x all-purpose flour
for dredging
* Camera

Ingredients

Amount Measure Ingredient Features
1.4 kg fava beans
fresh, in pod, shelled, or 2 1/2 cups frozen doublepeeled fava beans, thawed
*
1E+1 ml mint leaves
fresh, chopped
* Camera
59 ml mint leaves
fresh, chopped
* Camera
1E+1 ml lemon
peel, finely grated, divided
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3.8 ml kosher salt
coarse
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2 pinch sweet red bell peppers
dried crushed, divided
* Camera
6 each halibut fillets
each about 5 ounces, 3/4 inch thick
* Camera
135 ml olive oil, extra-virgin
divided
Camera
1 x all-purpose flour
for dredging
* Camera

Directions

Cook fava beans in large saucepan of boiling salted water 2 minutes; drain.

Transfer to large bowl of ice water.

Cool beans; peel if using fresh beans.

Do ahead: Can be made 1 day ahead. Cover and chill.

Mix 2 teaspoons mint, 1 teaspoon lemon peel, ¾ teaspoon coarse salt, and 1 pinch of red pepper in small bowl.

Arrange fish on large rimmed baking sheet.

Rub mint mixture all over fish.

Do ahead: Can be made 4 hours ahead. Cover and chill.

Heat 2 tablespoons oil in heavy large skillet over medium heat.

Add fava beans.

Sprinkle with coarse salt, black pepper, and pinch of red pepper.

Cook until heated through and tender, stirring occasionally and adding water by ¼ cupfuls if dry, about 5 minutes.

Using potato masher, mash beans to coarse purée, adding water by ¼ cupfuls if dry.

Season with salt and pepper.

Do ahead: Can be made 4 hours ahead.

Let stand at room temperature.

Dredge fish in flour, shaking off excess.

Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat.

Cook fish until lightly browned and just opaque in center, about 4 minutes per side.

Meanwhile, rewarm fava bean puree.

Stir in remaining ¼ cup mint, 1 teaspoon lemon peel, and 3 tablespoons olive oil.

Divide fava bean purée among plates.

Top with fish and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 37571% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 445mg 19%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 3%
Calcium 2% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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