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Halibut with Beans and Spinach




Source of Recipe


Karlette 2011


List of Ingredients




Halibut with Beans and Spinach


2 tablespoons olive oil
1 teaspoon minced garlic
4 fresh halibut fillets (about 6 ounces each)
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
2 tablespoons lemon juice
2 cups frozen cut leaf spinach
1 can (about 15 ounces) great Northern beans, rinsed and drained
Generous dash crushed red pepper


Recipe




Stir 1 tablespoon oil and the garlic in a shallow dish.

Add the fish and turn to coat.

Heat the remaining oil in a 10-inch skillet over medium-high heat.

Add the fish and cook for 4 minutes or until lightly browned on both sides.

Remove the fish from the skillet.

Stir the broth and lemon juice in the skillet and heat to a boil.

Add the spinach, beans and red pepper.

Return the fish to the skillet.

Reduce the heat to low.

Cover and cook for 2 minutes or until the fish flakes easily when tested with a fork.