Halibut With White Beans In A Tomato Rosemary Broth Recipes

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HALIBUT IN ARTICHOKE AND TOMATO BROTH



Halibut in Artichoke and Tomato Broth image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil, plus 3 tablespoons
4 (6-ounce) halibut fillets
1/4 teaspoon salt, plus more for seasoning fish
1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
2 shallots, sliced into thin rounds
2 cloves garlic, minced
1 pound frozen artichokes, thawed
1/2 cup white wine
1 1/2 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon minced fresh thyme leaves

Steps:

  • Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
  • In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
  • Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

HALIBUT WITH WHITE BEANS IN TOMATO-ROSEMARY BROTH



Halibut With White Beans in Tomato-Rosemary Broth image

Beans absorb some of the delicious broth. For a special dinner, serve in shallow rimmed bowls and top each serving with a fresh rosemary sprig. From Cooking Light 2007....

Provided by Meredith .F

Categories     Halibut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 470.8, Fat 9, SaturatedFat 1.3, Cholesterol 70.3, Sodium 276.8, Carbohydrate 33.4, Fiber 8.3, Sugar 3.1, Protein 57.7

HALIBUT WITH WHITE BEANS IN TOMATO-ROSEMARY BROTH



HALIBUT WITH WHITE BEANS IN TOMATO-ROSEMARY BROTH image

Categories     Fish

Yield 4

Number Of Ingredients 10

1 T Evoo
4 (6 oz) halibut fillelts
1/4 t salt
1/4 t freshly ground pepper
2 galic cloves, minced
2 C chopped plum tomato (about 4)
1 1/2 C chicken broth
1/2 C dry white wine
1 (16 oz) can cannellini beans, rinsed
1/2 t fresh rosemary

Steps:

  • Heat oil in skillet over med-high heat. Sprinkle fish with s & p. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork. 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.

GRILLED HALIBUT WITH LIMA BEAN AND ROASTED TOMATO SAUCE



Grilled Halibut with Lima Bean and Roasted Tomato Sauce image

Provided by Jonathan Waxman

Categories     Bean     Garlic     Tomato     Low Cal     Basil     Halibut     Grill/Barbecue     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

4 large tomatoes (preferably heirloom; 2 lb total)
3 garlic cloves, cut lengthwise into slivers
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 lb fresh lima or fava beans in pod, shelled, or 10 oz frozen baby lima beans or shelled edamame (soybeans; 2 cups), not thawed
1/2 cup chopped fresh basil
1 to 2 tablespoons fresh lemon juice
6 (6-oz) pieces halibut fillet (1 1/4 to 1 1/2 inches thick)

Steps:

  • Put oven rack in middle position and preheat oven to 450°F.
  • Core tomatoes, then halve crosswise. Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Arrange tomatoes, cut sides up, in a lightly oiled shallow baking pan, then drizzle evenly with 1 tablespoon oil. Roast until just soft and wilted, 15 to 20 minutes.
  • While tomatoes roast, cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 5 to 8 minutes. Drain in a colander and cool slightly, about 10 minutes. When beans are cool enough to handle, gently slip off skins. Coarsely chop beans and roasted tomatoes, then toss with basil, remaining tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and lemon juice (to taste).
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine charcoal heat. It is medium-hot when you can hold your hand there for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate setting.
  • Pat fish dry and season both sides with salt and pepper. Grill on lightly oiled grill rack, covered only if using gas grill, turning over once, until just cooked through, 6 to 8 minutes total.
  • Serve fish topped with bean and roasted tomato sauce.

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