Halibut with White Beans in Tomato-Rosemary Broth

Halibut with White Beans in Tomato-Rosemary Broth
Photo by Becky Luigart-Stayner


  • 4 (6-ounce) halibut fillets
  • 1 ½ cups fat-free, less-sodium chicken broth
  • ½ teaspoon chopped fresh rosemary
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • + 3 more ingredients
    • 1 tablespoon olive oil
    • ½ cup dry white wine
    • 2 cups chopped plum tomato (about 4)

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 ...

View full recipe at My Recipes


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