Halibut With White Beans in Tomato-Rosemary Broth

Submitted by Meredith .F

"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...."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

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.