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.