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.
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|olive oil||5.75 oz.||0 3/4 cups|
|garlic||0.25 oz.||2 tbsp.|
|halibut fillet||9 lb.||24 ea.|
|lemon juice||6 oz.||0 3/4 cups|
|frozen spinach||66 oz.||3 qt.|
|great northern beans||50 oz.||1 cans|
|crushed red pepper|
|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.
|3. Stir the broth and lemon juice in the skillet and heat to a boil.
|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.
- This recipe meets Partnership for a Healthier America nutrition standards (a la carte entrée).