Pan Seared Halibut with Rosemary Tomatoes and White Beans

• Gluten free

• Seafood

  • 4 (4 ounce fulton fresh market halibut, Fillets

• Produce

  • 2 cups Cherry tomatoes
  • 1 clove Garlic
  • 2 tsp Rosemary, Fresh
  • 1 15 ounce can White beans

• Canned Goods

  • 2 tbsp Chicken broth, low-sodium

• Baking & Spices

  • 2 Kosher salt and black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on reciperunner.com

Description

Ingredients

• 4 (4 ounce) Fulton Fresh Market Halibut Fillets
• 1 tablespoon extra virgin olive oil
• Kosher salt and black pepper to taste
• 15 ounce can white beans, rinsed and drained
• 2 cups cherry tomatoes, halved
• 1 clove of garlic, minced
• 2-3 tablespoons low sodium chicken broth
• 2 teaspoons finely chopped fresh rosemary
• Kosher salt and black pepper to taste

Directions

• Add the extra virgin 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.