Halibut with White Beans in Tomato-Rosemary Broth

Becky Luigart-Stayner; Melanie J. Clarke

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.

Yield: 4 servings (serving size: 1 fillet and about 3/4 cup bean mixture)
Recipe from Cooking Light

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 24%
  • Fat: 7.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 2g
  • Protein: 39.8g
  • Carbohydrate: 14.9g
  • Fiber: 4g
  • Cholesterol: 54mg
  • Iron: 3.2mg
  • Sodium: 535mg
  • Calcium: 117mg

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.
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