Halibut With Butter Bean And Vegetable Ragout (South Beach P2) - cooking recipe

Ingredients

2 teaspoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1/4 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon fresh ground black pepper
2 medium tomatoes, chopped
1 cup frozen peas, thawed
15 ounces butter beans, rinsed and drained
24 ounces halibut fillets, 4-6 ounce pieces, skinned

Preparation

Heat the oven to broil.
In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add onion, garlic, salt, basil, and pepper. Reduce heat to medium low, and cook, stirring occasionally, 4 minutes.
Stir in tomatoes and peas; cover and cook 4 minutes longer.
Stir in beans, cover and cook 2 minutes longer. Remove pan from heat and leave covered to keep warm.
While ragout is cooking, place halibut fillets on a broiler pan, season with salt and pepper and brush with remaining 1 t oil. Broil until opaque and cooked through, 6 to 8 minutes.
Divide ragout evenly over 4 plates and serve fillets on top of ragout.