Halibut with Beans and Spinach
Tender halibut fillets are served on a delicious bed of seasoned spinach and great Northern beans to make a quick-cooking, restaurant-style dish.
Ingredients
2 tablespoons olive oil
1 teaspoon minced garlic
1.5 pounds fresh halibut fillet(4 fillets)
1.75 cups Swanson® Chicken Broth
2 tablespoons lemon juice
2 cups cut leaf frozen spinach
1 can (about 15 ounces) great northern beans, rinsed and drained
1 teaspoon minced garlic
1.5 pounds fresh halibut fillet(4 fillets)
1.75 cups Swanson® Chicken Broth
2 tablespoons lemon juice
2 cups cut leaf frozen spinach
1 can (about 15 ounces) great northern beans, rinsed and drained
Instructions
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.
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.
Halibut with Beans and Spinach
Tender halibut fillets are served on a delicious bed of seasoned spinach and great Northern beans to make a quick-cooking, restaurant-style dish.
Directions
Print
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.
Ingredients
2 tablespoons olive oil
1 teaspoon minced garlic
1.5 pounds fresh halibut fillet(4 fillets)
1.75 cups Swanson® Chicken Broth
2 tablespoons lemon juice
2 cups cut leaf frozen spinach
1 can (about 15 ounces) great northern beans, rinsed and drained
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