Grilled Anchovies With Christmas Limas, Mint And Chili Oil

Recipe Ingredients

1 cup	160g / 5.6oz	Christmas lima beans - soaked overnight in
6 cups	1422ml	Water
1/2 cup	31g / 1.1oz	Red onion - thinly sliced (medium)
1		Mint, leaves only
4 tablespoons	60ml	Extra-virgin olive oil - plus
1/2 cup	118ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Red jalapeños or serrano chilis - seeded, and
		Roughly chopped
2 tablespoons	30ml	Hot pepper flakes
1 teaspoon	5ml	Capers
1 1/2 lbs	681g / 24oz	Fresh anchovies
		= (or sardines)
3 tablespoons	45ml	Red wine vinegar
1		Frisee lettuce - washed, spun dry

Recipe Instructions

Drain soaked beans, place in 4-quart saucepan with 8 cups water and bring to a boil. Lower heat to high-simmer and cook until tender, yet slightly firm to the bite. Drain and cool. Place cool beans in a mixing bowl and add onion, mint and extra virgin olive oil. Season with salt and pepper, toss to coat and set aside.

Place remaining half cup of oil into a blender and add chilis, pepper flakes and capers and blend until smooth. Remove to bottle with lid and set aside.

Preheat grill.

Clean and gut anchovies and place on hottest part of grill, and cook through, about 1 minute per side. Meanwhile, add vinegar to bean mixture and toss to mix. Add Frisee and stir to coat. Place on platter. Remove fish from grill, arrange around salad and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-1D28) - from the TV FOOD NETWORK

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