Red Snapper with Fava Bean Puree

• 4 cups low-sodium chicken stock
• 3 pound fresh fava beans, shelled or 1 pound frozen lima beans, thawed
• 3 tablespoons chopped fresh mint leaves
• Salt and freshly ground black pepper
• 4 (6-ounce) center-cut red snapper fillets
• Olive oil, for frying

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

lowsodium, fava beans, mint leaves, salt, center, olive oil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/red-snapper-with-fava-bean-puree-recipe.html (may not work)