In this (under 300-calorie meal, Halibut-White Beans with Rosemary and Tomato, beans absorb some of the delicious broth.
Serving in shallow rimmed bowls adds to the festive appearance, and flavors to well with tossed greens, a light vinaigrette with shaved parmesan.
Ingredients for 4 servings:
1 T. olive oil
4 (6-oz) halibut fillets
Dash of salt and pepper
1 minced garlic clove
2 cups chopped tomatoes (about 4 plum tomatoes)
1 1/2 cups fat-free, low sodium chicken broth
1/2 cup white cooking wine (or any dry white wine)
1 (16-oz) can cannellini beans or other white beans, rinsed and drained
1/2 tsp. chopped fresh (or dry) rosemary
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper, place in pan to brown, about five minutes on each side. Fish should flake easily when tested with a fork. Remove fish and keep warm in a pan. Add garlic to the skillet, cooking and stirring about a minute or less. Stir in all other ingredients and bring to a boil. Stir in rosemary. Gently place fish and simmer until hot, about five minutes. Serve immediately.