Sauteed Red Snapper W/ Sweet Pea & Fava Bean Pilaf
A down-home Southern meal.
1 3/4 c. light chicken broth or spring water
1 c. basmati rice
2 tbsp. butter or extra-virgin olive oil
1 shallot, finely minced
4 spring onions, halved or quartered (or 2 leeks), glazed
1/2 heaping cup sweet peas, rinsed under hot water if frozen or blanced & shocked if fresh
1/2 c. peeled fava beans, blanched for 1 min. & shocked
4 (6-8 oz.) red snapper fillets, skin on & scaled
Freshly ground pepper
Sm. bunch mixed fresh herbs, such as mint & parsley, coarsely chopped
Zest of 1 lemon
Place broth in med. saucepan. Season w/ salt to taste & bring to boil. Add rice, stir, & reduce heat to lowest setting. Cover & simmer rice for about 16 min. Test for doneness & place in warm serving bowl.
While rice cooking, heat 1 tbsp. of butter over med.-low heat. Add shallot & cook til softened, 2-3 min. Add glazed onions, peas, favas & 2 tbsp. water to pan. Cook til heat thru.
Heat saute pan just lg. enough to hold snapper over med.-heat & add remaining tbsp. butter. Season fish w/ salt & pepper, place fish in pan skin-side up, & cook til edges begin to turn opaque about 4 min. Turn & continue cooking til just done when knife inserted into thickest part of fish reveals a pearly opaqueness, about 4 min. more.
To serve, season vegetables w/ salt, pepper & chopped herbs. Toss rice w/ peas, favas & 1/2 the lemon zest, then spoon onto warm plates. Top w/ snapper fillets & garnish w/ remaining lemon zest.
Makes 4 servings.
Note: To glaze onions or leeks, place in pan just lg. enough to hold them in single layer & add just enough water to cover them halfway. Add 1 tbsp. unsalted butter, pinch of sugar & salt & pepper to taste. Bring to boil over high heat; reduce heat to med.-high & cook til onions are glazed & tender.