HALIBUT WITH BEANS AND SPINACH

HALIBUT WITH BEANS AND SPINACH

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

Add To Pantry

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
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
× =

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

Step 3
Profit Per Day
× =

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
Swanson® Unsalted Chicken Broth
10 1/2  cups
olive oil 5.75 oz. 0 3/4  cups
garlic 0.25 oz. tbsp.
halibut fillet 9 lb. 24  ea.
lemon juice 6 oz. 0 3/4  cups
frozen spinach 66 oz. qt.
great northern beans 50 oz. cans
crushed red pepper
Instructions
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.

Recipe Tip

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

Sign up now!

©2018 CSC Brands LP, All Rights Reserved.