Sunday, June 01, 2008
Pan-Seared Halibut with Fava Bean Puree
After an amazing, simple and light meal at T Cooks a few months back, combined with a wandering, confused hour at Sprouts (too many great choices!), I arrived at Halibut with Fava beans for a luscious Saturday night dinner.
No, I have not made favas before, and I probably won't make again often. Think homemade tamales, refried beans, raw shrimp with heads and tails, whole lobster and any other crazy-long prep item. Literally, serving 2, I peeled and blanched and peeled favas for about 2 hours. Two whole hours. Consider yourself warned, or order them at a restaurant!! :)
Pan-Seared Halibut with Fava Bean Puree:
1 lb fresh halibut fillets
Olive Oil as needed
Butter as needed
Salt as needed
Pepper as needed
2 lbs fresh Fava Beans
Water (as needed)
Peel favas from pod, rinse and then boil for 1 minute in boiling salted water. Shock in ice water. Peel from waxy bean pod. Meanwhile, salt and pepper halibut fillet.
Heat 2 pans over medium high heat. Saute fava beans with butter (approx .5 tbs) adding salt and pepper to taste. Puree half cups of favas with water until desired texture and flavor is achieved. Hold on low heat.
Meanwhile, sear halibut until just cooked through, careful not to overcook. Literally 2 minutes per side is about right. Serve halibut over fava puree.