HALIBUT ON MASHED FAVA BEANS WITH MINT
Provided by Molly Stevens
Categories Bean Low Cal High Fiber Mother's Day Dinner Mint Halibut Spring Pan-Fry Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 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, 3/4 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 1/4 cupfuls if dry, about 5 minutes. Using potato masher, mash beans to coarse puree, adding water by 1/4 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 1/4 cup mint, 1 teaspoon lemon peel, and 3 tablespoons olive oil.
- Divide fava bean puree among plates. Top with fish and serve.
FAVA BEAN SOUP WITH MINT
Although this looks like a Mediterranean soup, I came across it in Veracruz, where the cuisine still has Spanish overtones. I have eaten a similar fava bean dish in Spain. You can find skinned, split fava beans in Middle Eastern markets.
Provided by Martha Rose Shulman
Time 2h15m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Drain the favas. Heat 1 tablespoon olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Stir together for a minute, until fragrant, and add the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly, about 5 minutes, and add the beans, 2 quarts water, another 2 teaspoons salt, and the mint. Bring to a boil, reduce the heat, cover and simmer 2 hours, or until the beans have begun to fall apart and thicken the soup. Stir from time to time to make sure the beans are not settling at the bottom of the pot and sticking.
- When the beans are soft and falling apart, remove the bundle of mint, and using tongs, any stray mint leaves. Using an immersion blender, puree the soup. Taste and adjust seasonings.
- Serve, garnishing each bowl with a drizzle of olive oil, a sprinkling of slivered mint leaves, and a pinch of red pepper flakes.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1063 milligrams, Sugar 9 grams
ROASTED HALIBUT WITH PEA AND MINT SALAD
Provided by Giada De Laurentiis
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fish: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
- In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, garlic, salt, and pepper until smooth. Pour the mixture into a sealable plastic bag or a glass baking dish. Add the halibut and coat it with the lemon mixture. Refrigerate for 35 minutes. Remove the halibut from the marinade and arrange them on the prepared baking sheet. Roast until the fish flakes easily with a fork, about 15 to 18 minutes.
- Salad: Heat the oil in a medium skillet over medium-high heat. Add the shallots and red bell pepper. Season with salt and pepper, to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Turn off the heat, then add the peas, the chopped mint, lemon zest, and thyme. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste.
- Spoon the salad onto 4 plates and top with the halibut. Garnish with mint sprigs and serve.
FAVES A LA MENTA(FAVA BEANS WITH MINT)
Steps:
- Place the olive oil in a pot over medium heat. Add the onions and bacon and cook until limp. Season, to taste, with salt and pepper. Add the wine and bring to a boil. Add 1 cup of water and return to a boil. Continue cooking until the liquid is reduced by half.
- Add the remaining water and the fava beans and bring to a boil. Lower the heat to a simmer and cook until the fava beans are tender, about 5 to 7 minutes. Add the mint leaves and cook for 1 minute. Serve hot or at room temperature.
HALIBUT WITH FAVA BEANS AND ASPARAGUS
Fillet of halibut is served with a fresh sauce of sugar snap peas, fava beans, baby asparagus tips and bits of black truffle in this recipe adapted from the chef Eric Ripert of Le Bernardin.
Provided by Julia Reed
Categories dinner, main course
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat canola oil in a pan over medium heat and add prosciutto and shallots. Sweat until shallots are soft and translucent. Cover with stock and simmer for about 10 minutes. Stir in truffles. Set aside.
- Blanch the peas, sugar snaps, asparagus and fava beans separately in boiling water, until tender, about 1 minute. Remove from heat and immediately plunge into an ice-water bath to stop the cooking. Set aside fava beans, 1 cup of sugar snaps and asparagus. Place peas and 1/2 cup of sugar snaps in a blender or food processor and puree. Force puree through a fine-mesh sieve to remove any lumps or strings. Set aside in a small pot.
- In a heavy casserole large enough to accommodate 6 fillets, bring 1/4 inch of salted water to a simmer. Salt and pepper each fillet on both sides. Gently poach for 3 to 5 minutes, until the halibut is just cooked through. Test for doneness by inserting a skewer in thickest part of fish for 5 seconds. Skewer should be warm upon removal.
- Bring the chicken-stock-and- truffle mixture to a boil and carefully whisk in 4 tablespoons butter. Add remaining snap peas, fava beans and asparagus, along with oregano, and hold over low heat. Reheat pea puree and stir in remaining butter. Spoon some puree down center of plate in a line and top with a fillet, crosswise over puree. Squeeze lemon juice over halibut and a pinch of sea salt. Spoon over sauce. Repeat 5 times. Serve.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 837 milligrams, Sugar 7 grams, TransFat 0 grams
FRESH FAVA BEANS WITH HIBISCUS SALT AND MINT
When fava beans are in season and abundant, here's a quick way to prepare and serve them without having to remove the peel. Mint is a natural complement for favas, and subtle floral hibiscus salt is a perfect seasoning. Use leftover cooked favas in composed salads, like salade Nicoise.
Provided by Cazuela
Categories Side Dish
Time 23m
Yield 4
Number Of Ingredients 7
Steps:
- Pulse hibiscus flowers in a spice grinder until finely ground. Pour into a small jar; add salt. Shake until blended.
- Heat 2 tablespoons olive oil in a heavy skillet over medium-low heat. Cook garlic slices until sizzling, about 30 seconds. Add fava beans and chicken stock; bring to a simmer over medium heat. Reduce heat to medium-low, cover, and cook until fava bean skins begin to wrinkle, about 6 minutes. Uncover and cook for 1 minute more.
- Transfer fava beans to a serving dish. Discard garlic. Drizzle remaining 1 tablespoon oil over fava beans. Garnish with hibiscus salt and mint.
Nutrition Facts : Calories 450 calories, Carbohydrate 66.6 g, Fat 8.5 g, Fiber 28.4 g, Protein 29.7 g, SaturatedFat 1.2 g, Sodium 465.1 mg, Sugar 6.5 g
FAVA BEANS WITH SNAP PEAS AND MINT
Fava beans mingle with snap peas and mint in this showcase of spring vegetables.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add snap peas and blanch 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate.
- Add fava beans to pot and blanch 2 to 3 minutes. Transfer to ice bath and let cool; drain on plate. Pop favas from skins.
- Melt butter in a large saute pan over medium. Add favas and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add peas; season with salt and pepper. Cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to a serving bowl and sprinkle with mint.
HALIBUT WITH FINGERLINGS, FAVA BEANS, MEYER LEMON, AND SAVORY CRèME FRAîCHE
Savory is possibly the most underappreciated herb in this country. I fell in love with it many years back when I was cooking in France. There, it's used in the traditional seasoning mix herbes de Provence and added to all types of stews, ragoûts, and sauces. Its aroma-earthy, slightly sweet, and a little bit peppery-reminds me of the brush-covered hillsides where we played growing up. Winter savory, summer savory's seasonal opposite, is more robust in flavor but would be a fine substitute in this recipe. If you can't find either of the savories, substitute a combination of equal amounts of thyme, rosemary, and mint. This isn't a difficult dish to make, but it does require some last-minute multitasking. Have your prepared ingredients-or, as we say in the kitchen, your mise en place-ready to go. Be sure that your herbs are chopped, the vinaigrette is made, the crème fraîche is mixed, and your seasonings are in reach. This dish is a great way to initiate the unconverted to the Church of the Fava Bean. The potatoes and favas are mashed together with butter and finished with pea shoots and a vibrant Meyer lemon salsa. The seared halibut goes on top with a dollop of savory crème fraîche.
Number Of Ingredients 22
Steps:
- Season the halibut with the lemon zest, thyme, and parsley. Cover and refrigerate at least 4 hours or overnight.
- Remove the fish from the refrigerator 15 minutes before cooking to bring it to room temperature.
- Place the potatoes in a medium pot, cover with cold water (by at least 4 inches), and add 1 tablespoon salt. Bring to a boil, turn down the heat, and simmer gently for about 15 minutes, until the potatoes are tender when pierced. Reserve a cup of the water and strain the potatoes. When the potatoes have cooled, slightly smash them with the heel of your hand.
- Heat a large sauté pan over medium heat for 1 minute. Add the butter, smashed potatoes, and 3/4 teaspoon salt. Stir to coat the potatoes with the butter. Add the fava beans and a few tablespoons of the reserved potato water to the pan. Turn off the heat and cover while you cook the fish.
- Heat a large sauté pan over high heat for 2 minutes. (You may need to cook the fish in batches or in two pans.) Swirl in the olive oil and wait 1 minute. Carefully lay the fish in the pan and cook 3 to 4 minutes, until it's lightly browned. Turn the fish over, lower the heat to medium-low, and cook a few more minutes until it's almost cooked through. Be careful not to overcook the fish. When it's done, it will begin to flake and separate a little and the center will still be slightly translucent. Remember, the halibut will continue to cook a bit more once you take it out of the pan.
- Turn the heat under the potatoes up to medium, uncover, and heat the potatoes and favas until hot through. Toss in the pea shoots and cook about 1 minute, stirring to combine until the pea shoots are just wilted. Taste for seasoning. Spoon the potatoes onto a large warm platter, dot half the crème fraîche over them, and spoon half the lemon salsa on top. Arrange the halibut over the potatoes and spoon the remaining crème fraîche and lemon salsa over each piece of fish.
- Using a mortar and pestle, pound the savory leaves to a paste. Add the crème fraîche and use a rubber spatula to scrape the sides and combine well. Season with 1/4 teaspoon salt and a pinch of black pepper.
- Cut both ends off the Meyer lemons. Place the lemons cut side down on a cutting board. Following the contour of the fruit with your knife, remove the peel and white cottony pith, working from top to bottom and rotating the fruit as you go. Then, one at a time, hold each lemon in your hand and carefully slice between the membranes and the fruit to release the segments in between. Discard the seeds and reserve the juice. You should have about 1/4 cup of segments and 1/4 cup of juice.
- Place the lemon juice in a small bowl and add the shallots and 1/4 teaspoon salt. Let sit 5 minutes and slowly whisk in the olive oil. Stir in the lemon segments, savory, mint, and parsley. Taste for balance and seasoning.
- You can make the Meyer lemon salsa and the savory crème fraîche earlier in the day. You could also boil and smash the potatoes ahead of time.
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- 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, 3/4 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.
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- 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.
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