Halibut With White Beans in Tomato-Rosemary Broth |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Beans absorb some of the delicious broth. For a special dinner, serve in shallow rimmed bowls and top each serving with a fresh rosemary sprig. From Cooking Light 2007.... Ingredients:
1 tablespoon olive oil |
4 (6 ounce) halibut fillets |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 garlic cloves, minced |
2 cups plum tomatoes, chopped (about 4) |
1 1/2 cups reduced-sodium fat-free chicken broth |
1/2 cup dry white wine |
1 (16 ounce) can cannellini beans, rinsed and drained |
1/2 teaspoon fresh rosemary, chopped |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm. Add garlic to pan; cook 30 seconds, stirring constantly.
3. Stir in tomato, broth, wine, and beans; bring to a boil. Reduce heat, and simmer 5 minutes.
4. Remove from heat; stir in rosemary.
5. Serve immediately.
|
|