Red Snapper with Fava Bean Puree

• 4 cups (1 quart) low-sodium chicken broth
• 3 pounds fresh fava beans, shelled, or 1 1/2 pounds frozen lima beans, thawed
• 3 tablespoons chopped fresh mint leaves
• Salt and freshly ground black pepper
• 3 tablespoons olive oil
• 4 (6-ounce) center-cut red snapper fillets

1. In a medium saucepan, bring the broth to a boil over medium-high heat.
2. Add the beans.
3. Reduce the heat to low and simmer until the beans are tender, 5 to 8 minutes.
4. Drain the beans and reserve 1 cup of the broth.
5. If using fava beans, when the beans are cool enough to handle, pop them out of their outer pods, discarding the pods.
6. Combine the fava or lima beans and reserved broth in a blender or food processor.
7. Add the mint and blend until smooth.
8. Season with salt and pepper.
9. In a large skillet, heat the olive oil over medium-high heat.
10. Season the fish with salt and pepper on both sides.
11. Cook for 3 to 4 minutes on each side, until brown and the center is just opaque.
12. Divide the fava bean puree among 4 serving plates.
13. Place a fillet of red snapper on top of the puree.
14. Serve immediately.

chicken broth, fava beans, mint leaves, salt, olive oil, center

Taken from www.epicurious.com/recipes/food/views/red-snapper-with-fava-bean-puree-386878 (may not work)