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RECIPES

HALIBUT WITH BEANS AND SPINACH

Made With:

Product

Unsalted Chicken Broth

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

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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
7%
Cholesterol 83mg
28%
Sodium 356mg
15%
Total Carbohydrate 20.4g
7%
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

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
7%
Cholesterol 83mg
28%
Sodium 356mg
15%
Total Carbohydrate 20.4g
7%
Dietary Fiber 5.3g
21%
Protein 39.6g
79%
Vitamin A 55%
Vitamin C 9%
Calcium 12%
Iron 11%

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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.
Made With:

Product

Unsalted Chicken Broth

Swanson® Unsalted Chicken Broth

View Product
Weight Measure
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.

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