Halibut with White Beans and Tomatoes

Halibut with White Beans and Tomatoes

1 tablespoon olive oil
4 (6-ounce) halibut fillets
1/4 teaspoon salt
Freshly ground black pepper
2 garlic cloves, minced
4 plum tomatoes, chopped, or 1 14-ounce can plum tomatoes, drained, chopped
1 1/2 cups fat-free, low-sodium chicken broth
1/2 cup dry white wine
1 16-ounce can cannellini beans or Great Northern beans, rinsed and drained
1/2 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)

Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook five minutes on each side or until it flakes easily. Remove fish from pan; keep warm.

Add garlic to same pan, cook 30 seconds, stirring constantly. Stir in tomatoes, broth, wine and beans; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat, stir in thyme. Divide fish among 4 shallow bowls, add beans and serve. Top with fresh thyme sprig if desired. Serves 4.