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Grilled snapper with fennel, lime & sumac and an Egyptian-style broad bean & cumin stew

Method

  • Heat a little oil in a heavy-bottomed pot and briefly sauté the red onion. 
  • Add the garlic mixed with 1 tspn salt and the cooked, canned broad beans and borlotti beans. Stir well and gently cook for a couple of minutes. 
  • Then add the cumin, tomatoes, blanched fresh broad beans, parsley, lemon juice, salt and pepper. Taste for seasoning.
  • At the same time, grind together the sumac, fennel seeds and dried lime zest. 
  • Then generously coat both sides of the fish with the spice mixture and seasonings. Cook the snapper, skin side down, in a little hot oil for 1 min. Then turn over and cook for about another minute until it is just firm to the touch. 
  • To serve, mound the bean mixture in the centre of individual plates, top with the fish and sprinkle with a little fresh oil. 
  • Greg Malouf – Momo Restaurant, Melbourne

Ingredients

  • olive oil
  • 1 small Spanish onion, finely diced
  • 1 large garlic clove, crushed
  • sea salt & freshly ground pepper
  • 400 gm can cooked broad beans, with the liquid
  • ½ cup fresh borlotti beans, podded & cooked (or canned, rinsed & drained)
  • 1 tspn ground cumin
  • 2 ripe tomatoes, seeded & finely diced
  • ½ cup fresh broad beans, peeled & blanched
  • 2 tbsp finely chopped fresh Italian (flat leaf) parsley
  • juice of 1 lemon
  • 1 tbsp sumac (ground Middle Eastern dried berry)
  • 1 tbsp fennel seeds, roasted & ground
  • grated rind of 1 dried lime
  • 4 x 180 gm snapper fillets

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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