Red Snapper with Fava Bean Puree

Ingredients

• 3 pound avarakkai / broad beans fresh shelled
• 3 tablespoons mint leaves fresh chopped
• 4 cups chicken stock see low-sodium
• 4 servings olive oil for frying
• 4 servings salt and pepper black freshly ground
• 24 ounce center-cut snapper fillets red

Equipment

• food processor
• frying pan
• sauce pan
• blender

Directions

1. In a medium saucepan, bring the stock to a boil over medium-high heat.
2. Add the beans. Reduce the heat to low, and simmer until the beans are tender, about 5 to 8 minutes.
3. Drain the beans and reserve 1 cup of stock.
4. Place the drained beans and reserved stock in a blender or food processor.
5. Add the mint and blend until smooth. Season with salt and pepper, to taste.
6. In a large skillet, heat enough oil to fill the pan 1/4-inch deep, over medium-high heat. Season the fish with salt and pepper on both sides. Cook for 3 to 4 minutes each side until brown and the center is just opaque.
7. Divide the fava bean puree between 4 serving plates.
8. Place a filet of red snapper on top of the puree.
9. Serve immediately.