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Fish in Rosemary Broth

 Fish in Rosemary Broth
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
4 ServingsPrep: 25 min. Cook: 15 min.


  • 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


  • 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

2 of 2

Fish in Rosemary Broth (continued)

Directions (continued)

  • fish in four serving bowls; spoon broth mixture over the top. Yield:
  • 4 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.