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Here’s Pig & Prince’s Chef Mike Carrino’s amazing Tilefish with fava bean and corn ragout recipe. Make it an enjoy!
Two – 6 ounce portions of Tilefish (skin removed)
2 tbls canola or vegetable oil
½ diced white onion
2 cloves garlic minced
1 cup peeled and blanched fava beans
1 cup sliced fingerling potatoes blanched (variation- blanch potatoes in saffron water for color)
1 cup corn
¼ cup diced roasted red peppers
1 tbls chopped fresh herbs
2 tbls butter
Salt and fresh ground black pepper to taste
-In a large skillet on medium heat melt the butter
-add onion and garlic and sauté until translucent
-add fava beans, potatoes, corn, peppers and herbs and sauté for another two minutes
-season with salt and pepper and set aside
-in a second large skillet, heat the oil on high heat
-season the fish with salt and pepper
-gently place the fish in the pan (place the fish in the pan away from your body as to not splash hot oil on yourself)
-reduce heat to medium
-cook fish for 3 to 4 minutes the flip gently
-turn the heat off and allow to continue cooking in the hot pan off to the side.
-Plate your fava bean ragout on your plate of choice, and place your now finished fish on top.
(Variation: you can garnish with some crispy fried leeks or shallots)