Pan Seared Halibut with Rosemary Tomatoes and White Beans
Flaky halibut paired with the sweet cherry tomatoes, fresh rosemary and creamy white beans is an easy, healthy and delicious dinner!
Servings: 4 servings
Ingredients
- (4) 4 ounce halibut fillets
- 1 tablespoon olive oil
- Kosher salt and black pepper to taste
- 15 ounces canned white beans, rinsed and drained
- 2 cups cherry tomatoes, halved
- 1 clove garlic, minced
- 2-3 tablespoons low sodium chicken broth
- 2 teaspoons finely chopped fresh rosemary
- Kosher salt and black pepper to taste
Instructions
- Add the olive oil to large non-stick skillet and heat it over medium high heat.
- Pat the halibut fillets dry with paper towels and season both sides with salt and pepper. When the skillet is hot swirl the oil around the bottom of the pan then add in the halibut fillets.
- Cook the halibut for 3-4 minutes per side or until it flakes easily with a fork. Remove the halibut from the skillet and onto a plate covering it with foil to keep it warm.
- Turn the heat down to medium and add another teaspoon of oil to the skillet if needed. Add in the tomatoes, garlic, white beans, salt and pepper and sauté for 1-2 minutes.
- Add in the chicken broth and rosemary, stir together and cook another 1-2 minutes or until the tomatoes have released some of their juices and the skins start to wrinkle.
- Add the halibut back in with the tomato mixture and season with more salt, pepper and rosemary. Serve immediately.
Nutrition
Calories: 324kcal | Carbohydrates: 31g | Protein: 37g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 68mg | Sodium: 398mg | Fiber: 8g | Sugar: 2g