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Fish in Rosemary Broth Recipe

Tender mahi mahi fillets are swimming in a beautiful broth infused with tomatoes, asparagus, white kidney beans and rosemary. The addition of gnocchi makes it a hearty meal.—Mary Cannataro, Chicago, Illinois

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Fish in Rosemary Broth Recipe

Prep: 25 min. Cook: 15 min.

Yield: 4 Servings

25 15 40

Ingredients

4 mahi mahi fillets (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
2 garlic cloves, minced
3 cups chicken broth
1-1/2 cups white wine or additional chicken broth
5 plum tomatoes, seeded and chopped
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 pound potato gnocchi (about 1-1/2 cups)
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

Directions

Sprinkle fish with salt and pepper. In a large ovenproof skillet, brown fish in 4-1/2 teaspoons oil for 2 minutes on each side. Bake, uncovered, at 425° for 6-8 minutes or until fish just turns opaque.
In a large saucepan, saute garlic in remaining oil for 1 minute. Add the broth, wine and tomatoes; bring just to a boil. Carefully add the asparagus, beans, gnocchi and rosemary. Cook, stirring occasionally, for 3-5 minutes or until asparagus is tender. Place fish in four serving bowls; spoon broth mixture over the top. Yield: 4 servings.

Editor's Note: Look for potato gnocchi in the pasta or frozen foods section.

Nutritional Facts 1 fillet with 2 cups broth equals 504 calories, 10 g fat (2 g saturated fat), 133 mg cholesterol, 1,634 mg sodium, 52 g carbohydrate, 8 g fiber, 43 g protein.

Originally published as Fish in Rosemary Broth in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p52