Halibut On Mashed Fava Beans With Mint
.
Yield
4 servingsPrep
8 minCook
10 minReady
22 minIngredients
| 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 |
*
|
| ¼ | cup |
mint leaves
fresh, chopped |
*
|
| 2 | teaspoons |
lemon
peel, finely grated, divided |
|
| ¾ | teaspoon |
kosher salt
coarse |
|
| 2 | pinch |
sweet red bell peppers
dried crushed, divided |
*
|
| 6 | each |
halibut fillets
each about 5 ounces, 3/4 inch thick |
*
|
| 9 | tablespoons |
olive oil, extra-virgin
divided |
|
| 1 | x |
all-purpose flour
for dredging |
*
|
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 |
*
|
| 59 | ml |
mint leaves
fresh, chopped |
*
|
| 1E+1 | ml |
lemon
peel, finely grated, divided |
|
| 3.8 | ml |
kosher salt
coarse |
|
| 2 | pinch |
sweet red bell peppers
dried crushed, divided |
*
|
| 6 | each |
halibut fillets
each about 5 ounces, 3/4 inch thick |
*
|
| 135 | ml |
olive oil, extra-virgin
divided |
|
| 1 | x |
all-purpose flour
for dredging |
*
|
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.
