Ingredients
- 1 Tbsp. Olive oil
- 1 (8oz bulb) Fennel, chopped
- 1 cup Diced red onion (1/4-inch)
- 1 (15oz can) Cannelini beans, drained and rinsed
- 1 cup California Ripe Olives, wedged
- 2 tsp. Lemon juice
- Kosher salt and ground black pepper to taste
- 4 (6oz) Boneless, skinless halibut fillets
- 1 Tbsp. Chopped rosemary
Instructions
Heat 1 1/2 teaspoons olive oil in a large saute pan over medium-high heat. Add fennel and onions and cook for 3-4 minutes stirring occasionally until golden brown and tender. Pour into a large mixing bowl, toss with cannelini beans, California Ripe Olives and lemon juice, season to taste with salt and pepper and set aside. Heat remaining oil in saute pan over medium high heat. Add halibut fillets, season with rosemary, salt and pepper and cook for 3-4 minutes on each side until browned and cooked through. Serve on top of white beans. Serves 4. Nutritional Analysis Per Serving: Calories 431, Fat 11g, Cholesterol 54mg, Sodium 421mg, Carbohydrate 35g, Protein 47g, Calories from fat 23%.
