Fresh Anchovies with Limas, Mint & Chili Oil

Rinse and drain rain the beans and place them in a one gallon saucepan with about 8 cups of water. Bring the beans to a boil, then lower the heat and simmer until they are tender, but slightly firm to the bite. Drain the beans and cool.

Place beans in a mixing bowl and add the onion, mint, and 4 tablespoons of the olive oil. Season with salt and pepper, toss to coat thoroughly, and set aside.

Pour the remaining ½ cup of olive oil into a blender and add the Serrano chiles, the pepper flakes, and the capers. Blend until smooth. Pour the mixture into a bottle with a lid and set aside.

Preheat the grill.

Clean the anchovies and place on the hottest part of the grill. Cook them all the way through, which should take about 1 minute per side.

In the meantime, add the vinegar to the bean mixture and toss to combine thoroughly.

Tear the frisee lettuce into pieces and add it to the bean mixture. Stir to coat.

Place on a platter. Remove the fish from the grill and arrange around the salad. Serve with the chile oil on the side.