Tender halibut fillets are served on a delicious bed of seasoned spinach and great Northern beans to make a quick-cooking, restaurant-style dish.
cost per recipe: $27.91
The price is determined by the national average.
tablespoons olive oil
teaspoon minced garlic
pounds fresh halibut fillet(4 fillets)
cups Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoons lemon juice
cups cut leaf frozen spinach
can (about 15 ounces) great northern beans, rinsed and drained
to taste crushed red pepper
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.
Swanson® Chicken Stock
Swanson® Chicken Broth
July 2, 2018
I liked it but should have made more for the more hearty appetites in my house. Maybe a rice or couscous to put on the bottom of the bowl next time. I added lemon zest and juice it gave a lovely pop of lemon flavor. If you have a hard time finding halibut like I did Cod worked great just be sure to turn down the heat while cooking.
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