Pan Roasted Snapper In White Bean And Chickpea Broth

Directions

1. Roasted Garlic Aioli: Puree the garlic in a food processor. Add in the mayonnaise and process till smooth. Season to taste with salt and pepper.
2. White Bean And Chickpea Broth: Heat the oil in a medium saucepan over medium heat and saute/fry the garlic till lightly toasted. Add in the wine and cook till dry. Add in the stock and 1 c. of the chickpeas, raise the heat to high and bring to a boil. Season with salt and pepper and puree in a food processor. Pour the mix back into the saucepan. Add in the remaining chickpeas, the white beans, and thyme and cook 5 min over medium heat. Season to taste with salt and pepper.
3. Snapper: Preheat oven to 450 degrees. Heat the extra virgin olive oil in an ovenproof saute/fry pan till almost smoking. Season the fillets with salt and pepper to taste, place them skin-side down in the pan and saute/fry for 2 to 3 min or possibly till lightly golden. Turn the fillets over and place the pan in the oven and continue cooking for 5 to 6 min.
4. Ladle broth into large, shallow bowls. Place a few Tbsp. of sauteed spinach in the center and place the fillets on top and garnish with thyme sprigs and serve aoili on side.
5. This recipe yields 4 servings.
6. Comments: Original title as listed is "Pan Roasted Snapper In White Bean And Chickpea Broth With Roasted Garlic Aioli."