Skate With Tomato And Fava Beans
Published August 25, 1998
- Total Time
- 25 minutes
- Rating
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Ingredients
½ cup extra virgin olive oil
⅛ cup lemon juice
⅛ cup white wine vinegar
1 sprig rosemary
Salt and freshly ground black pepper
2 pounds fresh fava bean pods, shelled, or ½ pound fresh shelled peas
2 tablespoons vegetable oil
4 skinless skate wing fillets, about 6 to 7 ounces each
½ cup skinned, seeded, chopped tomato
1 tablespoon chopped parsley
Nutritional analysis per serving (4 servings)
42 grams carbs; 88 milligrams cholesterol; 687 calories; 26 grams monosaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 41 grams fat; 18 grams fiber; 1122 milligrams sodium; 48 grams protein; 22 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the vinaigrette: In a small bowl, combine the olive oil, lemon juice and white wine vinegar. Add the rosemary sprig, and salt and pepper to taste.
- Step 2
Prepare the fava beans: in a medium saucepan, pour water halfway up and bring to a boil. Add fava beans, and simmer for 45 seconds; do not overcook. Immediately drain into a colander and rinse with cold water. Remove and discard the outer skin of the beans. Transfer beans to small bowl, and set aside.
- Step 3
In a well-seasoned, cast-iron skillet over medium-high heat, heat vegetable oil. Add skate wings, and fry until well browned, about 2 to 3 minutes. Remove pan from heat, and set aside. In another large saute pan over medium heat, combine the vinaigrette, tomato, fava beans and chopped parsley. Add the skate wings, browned side up, to the pan with the vinaigrette. Saute until the skate wings are opaque, about 2 to 4 minutes.
- Step 4
To serve, place a skate wing on each plate. Spoon tomatoes and fava beans onto and around the fish. Drizzle the plate with vinaigrette from the pan, and serve immediately.
Private Notes