Halibut with White Beans in Tomato-Rosemary Broth |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
1 tablespoon olive oil |
4 (6-ounce) halibut fillets |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 garlic cloves, minced |
2 cups chopped plum tomato (about 4) |
1 1/2 cups fat-free, less-sodium chicken broth |
1/2 cup dry white wine |
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained |
1/2 teaspoon chopped fresh rosemary |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. 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. Stir in tomato, broth, wine, and beans; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in rosemary. Serve immediately.
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