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Halibut with White Beans in Tomato-Rosemary Broth

Becky Luigart-Stayner; Melanie J. Clarke
Prep time 35 mins
Yield 4 servings (serving size: 1 fillet and about 3/4 cup bean mixture)
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.


  • 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

Nutrition Information

  • calories 299
  • caloriesfromfat 24 %
  • fat 7.9 g
  • satfat 1.1 g
  • monofat 3.8 g
  • polyfat 2 g
  • protein 39.8 g
  • carbohydrate 14.9 g
  • fiber 4 g
  • cholesterol 54 mg
  • iron 3.2 mg
  • sodium 535 mg
  • calcium 117 mg

How to Make It

  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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