1      Cup           Christmas Lima beans
                        soaked overnight in 6 cups water
     1/2  Medium        red onion -- thinly sliced
   1      Bunch         mint -- leaves only
   4      Tablespoons   extra virgin olive oil -- plus 1/2 C
   2                    Red  Jalapenos Or Serrano -- Chopped, Seeded
   2      Tablespoons   Hot Pepper Flakes
   1      Teaspoon      capers
   1 1/2  Pounds        fresh anchovies (or sardines)
   3      Tablespoons   red wine vinegar
   1      Head          Frisee lettuce, washed and -- spun dry
Drain soaked beans, place in 4-quart saucepan with 8 cups water and bring
to a boil. Lower heat to high simmer and cook until tender, yet slightly
firm to the bite. Drain and cool. Place cool beans in a mixing bowl and add
onion, mint and extra virgin olive oil. Season with salt and pepper, toss
to coat and set aside.
Place remaining half cup of oil into a blender and add chilis, pepper
flakes and capers and blend until smooth. Remove to bottle with lid and set
aside.
Preheat grill.
Clean and gut anchovies and place on hottest part of grill, and cook
through, about 1 minute per side. Meanwhile, add vinegar to bean mixture
and toss to mix. Add Frisee and stir to coat. Place on platter. Remove fish
from grill, arrange around salad and serve.