Halibut with White Beans in Tomato-Rosemary Broth

Time: 35 minutes
1 T olive oil
4 (6 oz) halibut fillets
1/4 t salt
1/4 t freshly ground black pepper
2 garlic cloves minced
2 c chopped plum tomato (about 4)
1 1/2 c fat free chicken broth
1/2 c dry white wine
1 (16 oz) can cannellini beans or other white beans, rinsed and drained
1/2 t chopped fresh rosemary

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. Yield: 4 servings

Calories 299, Fat 7.9 g