Monday, October 3, 2011

Pureed White Beans-Tomatoes with Halibut

Before I had the need to puree my food, one of my favorite recipes was Halibut with White Beans in Tomato-Rosemary Broth.   So I experimented with this recipe and pureed the tomatoes and beans after they were cooked, and was delighted with the taste, the texture, and the vibrant color!  (Nice to have a change from my usual green soups.)  The tomatoes were a mix of golden and plum heirloom tomatoes from Tom's vegetable garden. The golden tomatoes are lower in acidity than usual tomatoes and are YUMMY!  


Tomatoes, beans, broth and rosemary

1 Tablespoon olive oil
4 (6 oz) halibut fillets
1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper                                                 

2 cloves garlic, minced
1 cup chopped plum tomatoes 
1 cup chopped golden tomatoes        
1 1/2 cup low-sodium chicken broth
1 (16 oz.) can cannelini  beans, or other white beans, rinsed and drained
1/2 Tablespoon chopped fresh rosemary


Heat oil in a large nonstick skillet over medium-high heat.   Sprinkle fish evenly with salt and pepper.  Add fish to the pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. 

Remove fish from pan; keep warm in a large casserole dish.  Add garlic to pan; cook 30 seconds, stirring constantly.  Stir in tomato, broth, beans, and rosemary.  Bring to a boil.  Reduce heat and simmer for about 10 minutes. Puree to desired consistency.  Ladle into bowls and add halibut.  Serve immediately.

Beautiful finished soup!
Servings per recipe: 6
Serving Size: 1 halibut fillet plus approx. 1 1/4 cup puree
Calories: 293                                                                             
Total Fat: 6 g
Cholesterol: 46 mg
Sodium: 203 mg
Total Carbs: 21 g
Dietary Fiber: 5 g
Protein: 37 g

1 comment:

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