For those of us who tend to a garden, you understand when the vegetable plants get over zealous and rather prolific. I have been picking literally a pound of green beans everyday for the past two weeks. Last month it was zucchini, now it is green beans, and soon, very soon, tomatoes. The challenge lays in the keeping from getting burned out from eating them everyday, finding new friends to pawn them on to, finding in fellow produce trading buddies, and freezing or canning them.
This recipe came together in my mind while picking green beans. The fish I had on hand was Cod, although any fish would work for this.
- 2.5 tablespoons olive oil
- 6 cups green beans you can add more or less as the skillet size allows
- 2 whole jalapenos sliced thin, you can leave or discard seeds
- 2 whole garlic crushed, or heaping teaspoon of pre crushed garlic
- 1 tablespoon fennel seed
- 1 teaspoon dill fresh, chopped
- 1/2 half lemon
- 2 fillets fish or 2 servings
- 3 tablespoons butter or ghee I recommend Kerrygold brand butters
- salt and pepper to taste
Heat olive oil in skillet over medium heat.
Put green beans in skillet and saute until green beans start to brown.
Add jalapeno, fennel seed, and crushed garlic. Saute for another 2-3 minutes or once the garlic becomes aromatic.
Push the green beans to the parameter of skillet. In the middle of the green beans place 1 tablespoon butter in cleared out place the fish on top of the butter.
Place the remaining butter on top of the fish
Cover skillet with lid. Fish will take about 5-10 minutes. Turn the green beans periodically to prevent from burning or sticking. Take care to not cover the fish.
The fish will become more opaque and creamy looking in color and flake when pushed on.
Take skillet off the heat, sprinkle dill over fish, and squeeze lemon juice over fish and green beans.
Salt and pepper to taste.