HALIBUT WITH BEANS AND SPINACH

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

Swanson is made from simple, high-quality ingredients you can recognize. Our chicken is sourced from farms we trust, and we select the finest vegetables and spices, picked at the peak of freshness. It starts with real chicken and bones, then we cook our broths and stocks to perfection to deliver a unique balance of flavor.

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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 331
% Daily Value
Total Fat 9.6g
15%
Saturated Fat 1.3g
7%
Cholesterol 83mg
28%
Sodium 358mg
15%
Total Carbohydrate 20.4g
7%
Dietary Fiber 5.3g
21%
Protein 39.5g
79%
Vitamin A 185%
Vitamin C 14%
Calcium 16%
Iron 12%
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 331
% Daily Value
Total Fat 9.6g
15%
Saturated Fat 1.3g
7%
Cholesterol 83mg
28%
Sodium 358mg
15%
Total Carbohydrate 20.4g
7%
Dietary Fiber 5.3g
21%
Protein 39.5g
79%
Vitamin A 185%
Vitamin C 14%
Calcium 16%
Iron 12%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil 6 oz. 0 3/4  cups
garlic, peeled, minced 0 oz. 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:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

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Weight Measure
Swanson® Unsalted Chicken Broth 10 1/2  cups
lemon juice 6 oz. 0 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. qt.
great northern beans, #10, rinsed, drained 50 oz. 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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