Description
The gentle puree of white beans provided a pillow to the crispy salty skin of the fish. The mint-honey oil balanced the briny taste of the capers. The tomatoes and parsley added freshness.
Ingredients
- fish fillet (I used local Lane Snapper)
- polenta mix
- olive oil
- capers (chopped)
- fresh mint
- cannellini beans
- dry seasonings (salt, pepper, paprika)
- fresh tomato (minced)
- honey
- lime
Instructions
- Coat fish with olive oil and sprinkle with dry seasonings.
- Pat down with polenta mix and chopped capers to form crust.
- Fry skin side down in very hot cast iron pan and finished in oven.
- Serve over white cannellini beans that have been pureed with a drizzle of olive oil and salt + pepper.
- Finish with chopped tomato and mint for color and freshness.
- Add a drizzle of mint oil. (fresh mint blended with extra virgin olive oil, a little honey and a squeeze of fresh lime juice.)