Swordfish, mackerel or tuna steaks all work well for this simple recipe.
2 x 400g cans lima (butter)
beans, rinsed, drained
3 cloves garlic
2 cups chicken stock
2 tbsp fresh parsley, chopped
3 tbsp olive oil
4 white fish steaks, with skin on
1 tsp smoked paprika
1 tbsp lemon zest
50g toasted hazelnuts, chopped
1 tsp fresh thyme leaves
250g green beans, trimmed,
lemon wedges and baby
spinach leaves, to serve
1 Place lima beans, garlic and 1½ cups of stock into a saucepan; bring to the boil. Reduce heat and simmer for 10 minutes or until thickened. Season with salt. Transfer mixture into the bowl of a food processor and process until smooth. Add the parsley and stir until combined.
2 Heat 1 tbsp oil in a large frying pan. Add the fish and cook over a medium-high heat for 5 minutes each side or until the skin is crisp and the fish is golden and tender. Remove from the pan and cover with foil to keep warm.
3 Add remaining olive oil, paprika, lemon zest, hazelnuts and remaining stock to the pan and bring to the boil. Cook over a medium heat until reduced by half. Remove from heat and stir through the thyme leaves. Meanwhile, steam green beans until bright green and tender. Divide the bean puree between 4 plates. Top with the fish and drizzle with sauce.
4 Serve with green beans, lemon wedges and baby spinach leaves.