Fish in Rosemary Broth

Name: Fish in Rosemary Broth
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings.
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) 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

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

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) 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.

Editor's Note

Look for potato gnocchi in the pasta or frozen foods section.

Nutrition 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.

Originally published as Sea Bass in Rosemary Broth in Holiday & Celebrations Cookbook 2011