Tuscan Halibut with Rosemary and Tomatoes

Tuscan Halibut with Rosemary and Tomatoes

It’s hard to believe that as a kid I didn’t like fish, because now I just can’t seem to get enough of it. On the rare occasions where we go out to eat I always treat myself to fish and when the mood strikes and I want to make something fancy at home it’s almost always seafood. I’ve got bucketloads of salmon, halibut and shrimp recipes that I can’t wait to try.

Unfortunately getting sustainable and responsibly caught seafood is rather pricey. These two fillets of halibut were about $18, but for a somewhat clearer conscious it’s worth it. We really enjoyed this dish and the brothy mixture is sat in. The juices kept it nice and moist and the flavors were mild without being bland. It was also extremely simple and fast – another meal on the table under 30 minutes!


  • 2 tbsp olive oil;
  • 2 halibut fillets, about 6 oz each;
  • ¼ tsp salt;
  • ¼ tsp pepper;
  • 3 garlic cloves, minced;
  • 3 cloves garlic, thinly sliced;
  • 1 cup chopped plum tomato;
  • 1 cup low-sodium chicken broth;
  • ¼ cup dry white wine;
  • 1 can cannellini beans, rinsed and drained;
  • 1 tsp chopped fresh rosemary.

Recipe Directions

  1. Heat oil in large skillet over medium-high heat. Sprinkle fillets with salt and pepper. Add fish to pan and cook 5 minutes on each side, or until fish flakes easily with fork. Remove from pan, cover and keep warm.
  2. Add minced and fresh garlic to pan and cook for 1 minute until browned. Stir in tomatoes, broth, wine and beans and bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and add rosemary.
  3. Divide broth mixture evenly between the 2 fillets, and enjoy! I served it with a crusty Italian bread to sop up the juices.

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