Halibut With White Beans In Tomato-Rosemary Broth - cooking recipe

Ingredients

1 tablespoon olive oil
4 (6 ounce) halibut fillets
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
2 cups plum tomatoes, chopped (about 4)
1 1/2 cups reduced-sodium fat-free chicken broth
1/2 cup dry white wine
1 (16 ounce) can cannellini beans, rinsed and drained
1/2 teaspoon fresh rosemary, chopped

Preparation

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.