Halibut with Black Beans in Tomato-Rosemary Broth
Delicious and light, this black bean with tomato-rosemary broth topped with fresh Halibut filets is simple, yet elegant.
- 1 tablespoon olive oil
- 4 6-ounce Halibut filets
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons minced garlic
- 1 bay leaf
- 2 cups diced tomato Roma or on-the-vine tomatoes
- 2 tablespoons capers
- 1 1/2 cups chicken broth
- 1/2 cup dry white wine
- 1 14-ounce can black beans, drained and rinsed
- 1/2 teaspoon chopped fresh rosemary
Heat olive oil in a large non-stick skillet over medium-high heat until hot.
Sprinkle filets evenly, on both sides, with salt and black pepper. Add filets to pan and cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove filets from pan, cover and keep warm.
Add minced garlic and bay leaf to the pan and cook for 30 seconds until fragrant, stirring constantly and loosening browned bits in the pan. Stir in the tomato, capers, chicken broth, white wine, and beans; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat; stir in rosemary.
Serve Tomato-Rosemary broth in shallow bowls, topped with Halibut filets.