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  • Grilled Anchovies With Christmas Limas, Mint And Chili Oil

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    Grilled Anchovies With Christmas Limas, Mint And Chili Oil
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. Christmas Lima beans soaked overnight in
    • 6 c. Water
    • 1/2 med Red onion thinly sliced
    • 1 bn Mint, leaves only
    • 4 Tbsp. Extra-virgin extra virgin olive oil plus
    • 1/2 c. Extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
    • 2 x Red jalapenos or possibly serrano chilis seeded, and roughly minced
    • 2 Tbsp. Warm pepper flakes
    • 1 tsp Capers
    • 1 1/2 lb Fresh anchovies (or possibly sardines)
    • 3 Tbsp. Red wine vinegar
    • 1 head Frisee lettuce washed, spun dry

    Directions

    1. Drain soaked beans, place in 4-qt saucepan with 8 c. water and bring to a boil. Lower heat to high-simmer and cook till tender, yet slightly hard to the bite. Drain and cold. Place cold beans in a mixing bowl and add in onion, mint and extra virgin extra virgin olive oil. Season with salt and pepper, toss to coat and set aside.
    2. Place remaining half c. of oil into a blender and add in chilis, pepper flakes and capers and blend till smooth. Remove to bottle with lid and set aside.
    3. Preheat grill.
    4. Clean and gut anchovies and place on hottest part of grill, and cook through, about 1 minute per side. Meanwhile, add in vinegar to bean mix and toss to mix. Add in Frisee and stir to coat. Place on platter. Remove fish from grill, arrange around salad and serve.
    5. This recipe yields 4 servings.
    6. Comments: The original recipe title as listed is "Grilled Anchovies (Or possibly Sardines) With Christmas Limas, Mint And Chili Oil".

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