Fish in Rosemary Broth Recipe

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Fish in Rosemary Broth Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

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

Nutritional Facts

1 fillet with 2 cups broth: 504 calories, 10g fat (2g saturated fat), 133mg cholesterol, 1634mg sodium, 52g carbohydrate (8g sugars, 8g fiber), 43g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Fish in Rosemary Broth in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p52

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