Swordfish, mackerel or tuna steaks all work well for this simple Garlic Bean Puree with Smoked Paprika Fish recipe.
Garlic Bean Puree with Smoked Paprika Fish Recipe
Serves 4
Ingredients:
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
Method:
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.
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.
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.
Serve with green beans, lemon wedges and baby spinach leaves.
