|2 servings||calories per servings 550||protein serving 35 g||carbs per serving 36 g||total fat per serving 29 g|
Fresh from her 2015 cookbook, Southern Made Fresh, Tasia Malakasis recalls sweet summertime memories of your Grandmother’s house on Guntersville Lake, where she would spend weekends jumping off the dock into the cool waters and eat crispy fried catfish caught from that same dock at the neighborhood fish fry. This recipe reflects on those memories fondly, and with an updated twist of cool mint and mashed lima beans sure to please a hungry crowd.
|Nutrition Facts||/ Per Serving|
|Total Fat||29 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||36 g|
|Dietary Fiber||9 g|
Place a saucepan over high heat. Fill half full with about 4 cups water and 1 teaspoon kosher salt. This is your butter bean cooking water.
MISE EN PLACE
• Pick and chop mint.
• Zest lemon. Cut lemon into wedges.
• When water boils, add butter beans. Cook, stirring occasionally, until beans are tender, about 8 minutes.
• Reserve 1/4 cup cooking liquid. Drain beans. Return to saucepan. Cover to keep warm.
While beans cook:
• In a small bowl, combine mint, lemon zest, red pepper and 1/2 teaspoon kosher salt.
• Rub half of mint mixture on fish, coating all sides.
• Place a skillet over medium-high heat. Add 1/4 inch cooking oil.
• Spread flour on a plate.
• Dredge fish in flour.
• When oil is hot, add fish. Cook without disturbing until browned on bottom, about 3 minutes.
• Flip fish. Cook without disturbing until golden-brown on other side, 2-3 minutes.
• Transfer fish to a paper towel-lined plate.
• Transfer butter beans to a bowl. Add 2 tablespoons reserved cooking liquid, 1 tablespoon olive oil, remaining mint mixture and 1/4 teaspoon black pepper.
• Mash well with a fork. Adjust consistency as desired with remaining reserved cooking liquid. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Divide butter beans between 2 plates.
• Top with fish. Crumble goat cheese over all.
• Serve with lemon wedges, and enjoy!
A native of Alabama, Tasia Malakasis has had a varied career path that ultimately brought her back to the South. After a 15 year career in the high-tech industry in New York City, her passion for food led to her acquiring a degree from the Culinary Institute of America. That path eventually led Tasia to learn the goat cheese making business and to take over operations of Fromagerie Belle Chevre in Alabama, expanding on the national success of the cheese company. She is the author of Tasia's Table, a cookbook about cooking with goat cheese, and Southern Made Fresh. Tasia and her cheese have been featured on numerous national outlets including Today, Oprah, Food Network, Garden & Gun and Southern Living.Learn More...