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:
(serves 2)

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)

Directions:
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.

18 comments:

Peabody said...

Oh how I miss the Royal Palms. T Cooks was one of my favorites. Your fish looks great.
http://northwestnoshings.com/

Mo said...

That looks like a delicious peice of halibut Kirsten!

Did the fava bean puree taste like edamame puree? Good to see you back cooking and blogging!

Christine said...

I love halibut and the sear you got on it looks perfect! I dont think I'll ever be as ambitious as you and actually cook my own favas. You're my hero!

Terry B said...

Kirsten--Great post! I like the nice simple approach to the halibut. It lets the flavor shine through. Having wrestled with fava beans recently myself, I agree they're a lot of work. Still, it wasn't quite as onerous as I'd feared.

Dani Spies said...

Fava bean Puree?? I'm intrigued... sounds so simple and SO yummy. Thanks for yet another great idea!

Kristen said...

Your fish looks soooo good :) I'm glad to see you back :)

lululu said...

Your halibut looks really meaty and yummy!

Emily said...

This looks incredible! I love the fava bean idea. We're having a salmon recipe contest and would love to have you enter this recipe (or another favorite). The prize is 15 Pounds of Wild Salmon in three separate 5-lb. shipments. Check it out at MarxFoods.com

Sharona May said...

That looks delightful. The fish turned out wonderful.

Thanks,
Sharona may

Michele said...

Hi Kirsten, Just came across your blog and I wanted to tell you that I think it's great. Your photos are beautiful. Keep blogging!

Kirsten said...

thanks all for the comments! More cooking soon...I promise. :)

Joe Chapala said...

That Pan-Seared Halibut with Fava Bean Puree sure sounds good.

One of my favorite things to do with left over Halibut is to make some fish tacos and was it down with a cerveza!

Taco Fish La Paz in Guadalajara, Mexico has a stand on Avenida La Paz in Guadalajara sounds like ‘Taco Nirvana’.

My experience in Mexico is that some of the best places to eat are those that are off the beaten path that the locals frequent.

I’ve been looking for good places to eat in Guadalajara and Taco Fish La Paz in Guadalajara sounds like just the place.

Fortunately, I live in Ajijic, Jalisco so the trip is a short one.

My mouth is watering,

Gracias!

Joe Chapala
Casa Preciosa Ajijic, Mexico

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anteli said...

i love your blog and things.... you did a great work....

Hannah said...

Oh my goodness, I have just found your blog and I think I love it. I will try this at my home.

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Butter as needed???? Really?? I love need a lot of butter because I love the butter, excellent recipe!

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