Beans absorb some of the delicious broth.    Serve in shallow bowls, garnish with fresh Rosemary sprigs, add a salad of fresh greens with one of your own vinaigrettes and a white wine of choice.

• 1 T olive oil
• 1/4 t salt & pepper fresh ground
• 4 halibut fillets (6 oz each)
• 2 garlic cloves minced
• 2 c chopped plum tomatoes or any kind you have in your garden
• 1 can of cannellini beans or other white beans, rinsed & drained.
• 1 1/2 c chicken broth
• 1/2 dry white wine
• 1/2 t chopped fresh rosemary

In a non-stick skillet heat the oil, add the fillets and S&P, cook on medium 5 minutes each side or till done.  Remove fish from pan and keep warm.  Add garlic to pan, cook 30 seconds, stirring constantly.  Stir in plum tomatoes, broth, wine, beans; bring to boil; reduce heat & simmer for 5 minutes.  Remove from heat; stir in rosemary.  Divide between 4 bowls, place fish on top and garnish with rosemary sprigs.

A loaf of fresh french bread will help soak up the delicious broth.