POLITE FAVA BEANS

AT YOGA THIS MORNING, THE YOGI (TEACHER) ASKED ME HOW DO I STAND THE PREPPING OF THOSE DELICIOUS GREENS..... MY ANSWER IS A LITTLE AT A TIME.  USE THE FAVA AS AN EMBELLISHMENT TO YOUR DISHES, THEN THE PREP WILL NOT BE BORING AND LONG....  REMEMBER  A LITTLE GOES ALONG WAY

THE DARLING BEANS, SO TEMPING TO BUY ALOT.... MY RULE A HANDFUL AT A TIME

SPLIT THE POD OPEN WITH YOUR FINGER AND DISCOVER THE PRECIOUS BEAN NESTLED  IN A SOFT CUSHION IN THE POD, LIKE A JEWEL WAITING TO BE TAKEN

WITH A SHARP LITTLE KNIFE OR FINGER PINCH THE BEAN SO THAT YOU CAN  UNCOVER JEWEL HIDDEN BENEATH YET ANOTHER PROTECTED SHELL.  I USELY WORK FOR TEN MINUTES WITH THIS PREP.  REFRIGERATE THE BEANS IN A COVERED CONTAINER UNTIL READY TO USE .  (PLEASE USE WITH IN 4 DAYS)....PHEW.... THE HARD WORK IS DONE!

 ROAST HALIBUT WITH GREENS ( PEA HUMMUS, ASPARAGUS, & BABY ARUGULA) TOMATOES AND FAVA BEANS.... THIS DINNER TOOK ME 15 MINUTES TO MAKE... SO IT SHOULD TAKE YOU NO MORE THAN 25!.....I'M NOT ASHAMED TO SAY BETTER THAN MOST RESTAURANTS!

2 6OZ HALIBUT FILLETS ( OR ANY OTHER WHITE FLESH FISH) SKIN ON
OLIVE OIL
SALT & PEPPER
2 KUMATO TOMATES
BABY ARUGULA
A BUNCH OF PENCIL ASPARAGUS
PEA HUMMUS
1T ITALIAN PARSLEY CHOPPED
FAVA BEANS BLANCHED (ADDED THEM TO BOILING WATER FOR 3 TO 5 MINUTES)
BALSAMIC VINEGAR

PRE HEAT OVEN TO 500 DEGREES (THAT MEANS  AT LEAST 10 MINUTES) GET EVERYTHING READY AND AWAY YOU'LL GO
NOW LINE A LIPPED COOK SHEET WITH ALUMINUM FOI L (EASY CLEANING BABY).  ADD ABOUT 2T TO 1/4 C OLIVE OIL TO THE BAKING SHEET. SWISH YOUR FISH FILLET(WITH SKIN) INTO THE OLIVE OIL TO COAT BOTH SIDES.  PLACE ON SHEET SKIN SIDE DOWN.  SEASON WITH SALT & FRESHLY GROUND PEPPER ( A PINCH OF GARLIC POWDER DOESN'T HURT EITHER)  ROAST IN OVEN ABOUT 8 TO 10 MINUTES

IN THE MEAN TIME, CUT THE TOP 4 OR 5 INCHES OFF YOUR PENCIL THIN ASPARAGUS ( ABOUT AN INCH ABOVE THE LOWER RUBBER BAND)  WRAP THE "TOP" HALF OF THE ASPARAGUS THAT YOU JUST CUT WITH PAPER TOWELS, PUT IN A PLASTIC BAG AND REFRIGERATE FOR ANOTHER DAY.
WASH THE ASPARAGUS "BOTTOMS",  WITH A SHARP KNIFE SLICE 1/4" ROUNDS FROM THE UPPER PART OF THE STALKS, AND SET A SIDE.... DISCARD THE WOODY BOTTOMS

NOW'S A GOOD TIME TO BLANCH THE FAVA BEANS ( JUST ENOUGH FOR TODAY'S DISH)

WASH AND CUT INTO QUARTERS ONE TOMATO FOR EACH PERSON.  I LOVE KUMATOES THIS TIME OF YEAR.....BUY ENOUGH TO USE WITH IN THREE DAYS AND KEEP OUT OF FRIG... THEY WILL TAKE BETTER

CHECK YOUR FISH TO SEE IF IT'S COOKED ALL THE WAY THROUGH, BUT STILL MOIST AND FLAKY... OVER COOKED FISH TASTE LIKE SAW DUST....  AND HAVE READY 

ADD A 1/2CUP PEA HUMMUS  (SEE EARLIER POST FOR RECIPE)  TO SERVING PLATE (OPTIONAL HEAT IN MICROWAVE FOR ONE MINUTE)

ADD BABY ARUGULA AND TOMATOES TO  PLATE

PLACE FISH FILLET ON TOP OF PEA HUMMUS

ADD RAW ASPARAGUS ON TOP OF FISH

GARNISH WITH  FAVA BEANS & PARSLEY, DRIZZLE BALSAMIC VINGAR ( I PUT MY CLEAN FINGER OVER THE TOP OF THE BOTTLE AND SPRINKLE A LITTLE AT A TIME) & OLIVE OIL (SAME METHOD) OVER GREENS, TOUCH UP WITH A PINCH OF SALT & PEPPER
SERVE