HALIBUT WITH BEANS AND SPINACH - Campbells Food Service

Made With:

Swanson® Unsalted Chicken Broth

Swanson® Unsalted Chicken Broth* packs the perfectly balanced flavors of farm-raised chicken and vegetables picked at peak season into a rich, no-salt-added recipe. Just season to taste! *Not a sodium free food

View Product

Tip

This recipe meets Partnership for a Healthier America nutrition standards (a la carte entrée).

Nutrition Facts

Serving Size

1 SERVING (1 HALIBUT FILLET, 1/2 CUP SPINACH/BEAN

Amount Per Serving

Calories 332

% Daily Value

Total Fat 9.7g

15%

Saturated Fat 1.4g

Cholesterol 83mg

28%

Sodium 356mg

15%

Total Carbohydrate 20.4g

Dietary Fiber 5.3g

21%

Protein 39.6g

79%

Vitamin A 55%

Vitamin C 9%

Calcium 12%

Iron 11%

Total Time

25 min.

Serving & Size

1 SERVING (1 HALIBUT FILLET, 1/2 CUP SPINACH/BEAN

Yields

Tender halibut fillets are served on a delicious bed of seasoned spinach and great Northern beans sautéd in Swanson® Unsalted Chicken Broth to make a quick-cooking, restaurant-style dish.

Nutrition Facts

Serving Size

1 SERVING (1 HALIBUT FILLET, 1/2 CUP SPINACH/BEAN

Amount Per Serving

Calories 332

% Daily Value

Total Fat 9.7g

15%

Saturated Fat 1.4g

Cholesterol 83mg

28%

Sodium 356mg

15%

Total Carbohydrate 20.4g

Dietary Fiber 5.3g

21%

Protein 39.6g

79%

Vitamin A 55%

Vitamin C 9%

Calcium 12%

Iron 11%

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients

Weight

Measure

Instructions

Ingredients & Instructions

	Weight	Measure
olive oil	6 oz.	3/4 cups
garlic, peeled, minced	0 oz.	2 tbsp.
halibut fillet	9 lb.	24 ea.

1. Stir oil and the garlic in a shallow hotel pan. Add the fish and turn to coat.

2. Heat the remaining oil in a 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.

	Weight	Measure
Made With: Product Swanson® Unsalted Chicken Broth View Product
Swanson® Unsalted Chicken Broth		10 1/2 cups
lemon juice	6 oz.	3/4 cups

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

	Weight	Measure
frozen spinach, chopped	66 oz.	3 qt.
great northern beans, #10, rinsed, drained	50 oz.	1 cans
crushed red pepper

4. 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.

CCP: Heat to 145°F for 15 seconds.
CCP: Hold for hot service at 140°F.

4. To Serve: Using a 4 oz spoodle, portion 1/2 cup spinach and beans with 1 halibut fillet.

Made With:

Product

Swanson® Unsalted Chicken Broth

Tip

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Product

Swanson® Unsalted Chicken Broth

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