Halibut & Cannellini Beans In Tomato-Rosemary Broth

Halibut!? Why did we have that? Just for the Halibut!! Haha. Sorry. Bad joke but a delicious fish! This meal was lighter than we were expecting, but it was warm and comforting on a cold night. It definitely needs to be accompanied by lots of sliced bread to soak up the extra broth and a dry white wine. I flagged this recipe last year in Cooking Light and just now got around to trying it. The recipe below is for 2 servings.

2 (6-ounce) halibut fillets
1 tablespoon olive oil
salt & pepper
2 garlic cloves, minced
1 cup chopped cherry tomatoes (or canned tomatoes)
3/4 cup low-sodium chicken broth
1/4 cup dry white wine
1 (14oz) can cannellini beans (or other white beans), rinsed and drained
1/4 teaspoon chopped fresh rosemary

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Sprinkle fish evenly with salt freshly ground 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; cover with foil to keep warm (or place in low oven).
  • 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. Taste and add more salt & pepper, if desired.
  • Remove from heat; stir in rosemary. Serve immediately along with sliced bread.

    One thought on “Halibut & Cannellini Beans In Tomato-Rosemary Broth

    1. Ok, so I was a little behind in my blog reading, and just now read this one…. Just wanted to say thanks for making me laugh at work with the inclusion of one of our family’s worst jokes that, for some reason, just never gets old 🙂

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