Halibut With White Beans In Tomato Rosemary Broth Recipes

Steps:

• 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 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.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Add potatoes, carrots, and onion and season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 12 to 15 minutes. Add beans and vinegar and cook 1 minute. Remove from heat and stir in parsley.
• Meanwhile, spread flour on a large plate. Season fish with salt and pepper, then dredge in flour, brushing off excess. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add fish and cook until underside is golden and crisp, about 5 minutes. Flip and cook until fish is opaque throughout, about 3 minutes. Serve with bean hash and lemon wedges.

Steps:

• Heat oil over medium high heat until hot. Generously sprinkle fish with salt and pepper. Cook 5 minutes on each side until flakes easily. Remove fish from heat and add garlic to pan for 30 seconds. Stir in tomatoes, broth, wine, and beans. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in rosemary and serve with rice and vegetables.