Poached Fish & Broad Beans With Spicy Citrus Dressing

Recipes & food styling Ginny Grant
Photography Aaron McLean
Styling Jessica Crowe

	zest and juice of 1 orange
	zest and juice of 1 lime
	1 red chilli, finely chopped
	1 teaspoon runny honey
	½ teaspoon hot mustard
	3 tablespoons olive oil
	2 shallots, sliced
	1 teaspoon cumin seeds
	500g frozen broad beans
	600g firm-fleshed fish cut into thick slices, such as kingfish, orange roughy, monkfish, trevally or hāpuku
	a good handful of mint leaves, shredded
	a good drizzle of extra virgin olive oil
	broad bean or pea tendrils, to garnish (optional)

1.	For the citrus dressing, mix together the orange zest (save the juice for later), lime zest and juice, chilli, honey and mustard, and set aside.
2.	Put the oil in a pan and heat over a low heat, then fry the shallots and cumin seeds gently until soft, about 10 minutes.
3.	Add the broad beans and season with salt.
4.	Measure the orange juice and add enough water to bring up to 250ml.
5.	Add this to the pan, cover with a lid and simmer over a low heat for 15-20 minutes, or until very soft (add a little more liquid if the beans are in danger of drying out).
6.	Season the fish with salt and pepper and add to the pan, nestling the pieces into the broad beans.
7.	Drizzle over the citrus dressing, cover and cook for another 5-7 minutes or until the fish is just cooked through.
8.	Stir through the mint leaves and put onto a platter.
9.	Drizzle with extra virgin olive oil and garnish with the pea or bean tendrils, if using.
10.	Serve with a side of waxy potatoes.
11.	VEGETARIAN
12.	Poach some eggs in the beans in place of the fish.
13.	VEGAN
14.	Use maple syrup in place of honey.
15.	Eat as is or bulk it out with a can of white beans added to the mix.