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Ingredientes
- 1 x roasted garlic head cloves removed,
- Â Â and peeled
- 1 c. good quality mayonnaise
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. pure extra virgin olive oil
- 3 Tbsp. finely-minced garlic
- 1/2 c. white wine
- 4 c. shrimp stock or possibly clam juice
- 2 c. cooked chickpeas
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. cooked white beans
- 1 Tbsp. minced fresh thyme
- 4 x snapper fillets - (abt 6 ounce ea)
- 2 Tbsp. pure extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Spinach sauteed in
- Â Â Butter and seasoned with
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Roasted Garlic Aioli: Puree the garlic in a food processor. Add in the mayonnaise and process till 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/fry the garlic till lightly toasted. Add in the wine and cook till dry. Add in the stock and 1 c. 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 mix back into the saucepan. Add in the remaining chickpeas, the white beans, and thyme and cook 5 min over medium heat. Season to taste with salt and pepper.
- Snapper: Preheat oven to 450 degrees. Heat the extra virgin olive oil in an ovenproof saute/fry pan till almost smoking. Season the fillets with salt and pepper to taste, place them skin-side down in the pan and saute/fry for 2 to 3 min or possibly till lightly golden. Turn the fillets over and place the pan in the oven and continue cooking for 5 to 6 min.
- Ladle broth into large, shallow bowls. Place a few Tbsp. 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.
- Comments: Original title as listed is "Pan Roasted Snapper In White Bean And Chickpea Broth With Roasted Garlic Aioli."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 558g | |
| Recipe makes 4 servings | |
| Calories 1172 | |
| Calories from Fat 722 | 62% |
| Total Fat 81.96g | 102% |
| Saturated Fat 22.64g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 1706mg | 71% |
| Potassium 1458mg | 42% |
| Total Carbs 87.36g | 23% |
| Dietary Fiber 14.2g | 47% |
| Sugars 9.58g | 6% |
| Protein 21.46g | 34% |
