Wednesday, June 3, 2009

Food: Mahi Mahi with Fava Beans and Warm Apricots

This weekend I decided to find out what the fava bean hype is all about since nearly every food magazine I have read recently has featured them in a recipe. I happened to see favas in a big barrel at my local Meijer a couple of weeks ago and when they were still in stock last Friday, I bought a couple of pounds to try them out. Although many recipes kept saying all of the work was worth it (shell the beans, then dunk the beans into boiling water for 30-60 seconds, cool the beans, peel the beans), I've decided the flavor and texture isn't really anything special (I'm sure some of you are screaming at me right now). And quite honestly the fava didn't provide an overwhelming taste/texture experience. I will admit they have a cool name and interesting pods (the pods look and feel like sponge when you pop them open), but other than that they're pretty boring. I think next time I could quite easily substitute shelled edamame (Die-hard fava fans can agree to disagree with me).

fava beans, hype
fava beans, hype
fava bean, hype
fava beans, hype, mahi mahi, apricots
Adapted from a recipe by Molly Stevens
This is a great technique for fish - it produces a light but crispy crust that seals in all the moisture.
  • 1 Tb finely chopped Parsley (can substitute basil, lemon balm, or mint)
  • Finely grated zest from 1 Lemon (can substitute orange zest if you want a sweeter finish)
  • Salt & Pepper
  • 1/2 t Red Pepper Flakes (if desired)
  • 3-4 Tb Flour
  • 1 Tb Olive Oil
  • 2 fillets of Mahi-Mahi


  • Combine parsley, zest, salt and pepper. Rub both sides of the fish with the parsley-zest mixture (can be done in advance to allow the flavors to soak in). Just prior to cooking, dredge the fish in flour.
  • In a skillet, add ~1 Tb of olive oil (just enough to cover bottom of pan) and heat to medium-high.
  • Cook fish for 4-5 minutes per side until nicely browned and cooked through.


Fava Beans: After beans have been properly prepared (shelled, dunked in hot water, peeled), sautee in a skillet with a touch of olive oil until tender and then sprinkle with a little salt and fresh ground pepper.

Apricots: Wash and halve 4-5 apricots, removing pits. Place cut side down on hot grill pan until sear marks appear and apricots are heated through (3-4 minutes).

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