Bluefish with Fava Beans, Corn, Tomatoes and Fresh Herbs. Photo: Rebecca Flint Marx

Let's face it: ever since Hannibal Lecter sung their praises in "The Silence of the Lambs," fava beans haven't enjoyed the greatest associations -- particularly where Chianti and liver are involved.

And that's a shame, because they're some of the most flavorful and versatile treats that summer has to offer. In season for a few precious weeks, favas -- which have been enjoyed throughout the world for about 5,000 years and are packed with so much protein they've been called "the meat of the poor" -- can be used in everything from salads and purées to soups and pasta dishes.

When the flat, wide beans are shelled and blanched, they adopt a vibrant grassy hue and buttery texture that enriches any meal, and their rapid cooking time makes it easy to incorporate them into a quick weeknight dinner -- or into lunch the following day. While stringing and shucking the beans (which, unshelled, are about five inches long) is a bit labor-intensive, it's one of those activities that's all but made for summer, particularly if you have a porch, some time on your hands and a glass of something cold by your side.
The most challenging thing about cooking with favas, in fact, is deciding what on earth to do with them: with so many options, it's easy to spend more time poring over cookbooks than actually cooking. As the following recipe demonstrates, favas pair well with lots of other summer produce like corn, tomatoes and fresh herbs, and make an excellent partner to fish.

Bluefish with Sautéed Corn, Fava Beans and Tomatoes

Serves 2

1 cup fava beans (about 10 ounces, unshucked)
1 tablespoon olive oil
2 ears corn, kernels removed
1 garlic scape, chopped (if you can't find scapes, substitute either 1 clove garlic, chopped fine, or 2 scallions, chopped fine)
2 tomatoes, chopped
2 tablespoons fresh basil, chopped fine
1 tablespoon fresh parsley, chopped fine
Salt and pepper

Cooking oil
2 6-ounce bluefish fillets, seasoned with salt and pepper

In a small saucepan, bring 2 cups water to a boil. Add the shucked fava beans and blanch them for about 30-45 seconds. Drain them into a colander and let them cool. Once they are cool enough to handle, remove their waxy, whiteish shells. Place the shelled beans into a bowl and set aside.

Heat the olive oil in a wide-bottomed sauté pan over medium heat. Add the corn and garlic scape and sauté until tender and bright yellow, about 4-5 minutes. Reduce the heat and add the fava beans and tomatoes. Cook for one minute, stirring occasionally. Turn off the heat and add the herbs, incorporating them thoroughly. Season the mixture with salt and pepper. Transfer the mixture into a bowl and cover with a towel to keep warm. Set aside.

Clean out the sauté pan. Return it to the stove. Add enough cooking oil to coat the bottom, and heat until the oil shimmers. Carefully add the bluefish fillets, skin-side down. Cook until the bottom edges begin to curl, about 4 minutes, and then flip the fillets, lower the heat, and cook until the fish is cooked through and opaque in the middle. Depending on the thickness of the fillets, the cooking times will vary, but a 1-inch-thick fillet takes about 5-7 minutes.

Spoon some of the sautéed corn and fava mixture onto each plate, and top with the fillets. Serve immediately.