Pan Roasted Snapper In White Bean And Chickpea Broth

By á-170456

Ingredients

• ROASTED GARLIC AIOLI:
• 1 roasted garlic head cloves removed, and peeled
• 1 cup good quality mayonnaise
• Salt to taste
• Freshly-ground black pepper to taste
• WHITE BEAN AND CHICKPEA BROTH:
• 1 tablespoon pure olive oil
• 3 tablespoons finely-chopped garlic
• 1/2 cup white wine
• 4 cups shrimp stock or clam juice
• 2 cups cooked chickpeas
• Salt to taste
• Freshly-ground black pepper to taste
• 1 cup cooked white beans
• 1 tablespoon chopped fresh thyme
• SNAPPER:
• 4 snapper fillets - (abt 6 oz ea)
• 2 tablespoons pure olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• SAUTEED SPINACH:
• Spinach sauteed in
• Butter and seasoned with
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Roasted Garlic Aioli: Puree the garlic in a food processor. Add the mayonnaise and process until smooth. Season to taste with salt and pepper.

White Bean And Chickpea Broth: Heat the oil in a medium saucepan over medium heat and saute the garlic until lightly toasted. Add the wine and cook until dry. Add the stock and 1 cup of the chickpeas, raise the heat to high and bring to a boil. Season with salt and pepper and puree in a food processor. Pour the mixture back into the saucepan. Add the remaining chickpeas, the white beans, and thyme and cook 5 minutes over medium heat. Season to taste with salt and pepper.

Snapper: Preheat oven to 450 degrees. Heat the olive oil in an ovenproof saute pan until almost smoking. Season the fillets with salt and pepper to taste, place them skin-side down in the pan and saute for 2 to 3 minutes or until lightly golden brown. Turn the fillets over and place the pan in the oven and continue cooking for 5 to 6 minutes.

Ladle broth into large, shallow bowls. Place a few tablespoons of sauteed spinach in the center and place the fillets on top and garnish with thyme sprigs and serve aoili on side.

This recipe yields 4 servings.