Halibut with White Beans in Tomato-Rosemary Broth

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

Preparation

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.