- 1 tbsp olive oil
- 4 6-ounce halibut fillets
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 2 cups chopped plum tomatoes (about 4)
- 1-1/2 cups chicken broth
- 1/2 cup dry white wine
- 1 16-ounce can cannellini beans or other white beans, rinsed and drained
- 1/2 tsp chopped fresh rosemary
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish fillets evenly with salt and pepper. Add fish to pan; saute 5 minutes on each side until fish flakes easily when tested with a fork.
Remove fish from pan; keep warm. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in tomatoes, broth, wine, and beans. Bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat, stir in rosemary.
Serve immediately.
4 servings