Ingredients
1 T Evoo
4 (6 oz) halibut fillelts
1/4 t salt
1/4 t freshly ground pepper
2 galic cloves, minced
2 C chopped plum tomato (about 4)
1 1/2 C chicken broth
1/2 C dry white wine
1 (16 oz) can cannellini beans, rinsed
1/2 t fresh rosemary
Preparation
Heat oil in skillet over med-high heat. Sprinkle fish with s & p. Add fish to pan; cook 5 minutes on each side or 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 tomato, broth, wine and beans; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat; stir in rosemary. Serve immediately.
