Halibut with White Beans in Tomato-Rosemary Broth

1 tbsp. olive oil
4 halibut fillets
1/4 tsp. salt
2 garlic cloves, minced
2 cups chopped plum tomato (about 4)
1½ cups chicken broth
1/2 cup dry white wine
1 16oz. can cannellini beans or other white beans, rinsed and drained
1/2 tsp. chopped fresh rosemary

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish
evenly with salt. Add fish to pan; cook 5 minutes on each side or until
fish flakes easily when tested with a fork or until desired degree of
doneness. Remove fish from pan; keep warm. Add garlic to pan; cook 30
seconds, stirring constantly. Stir in tomato, broth, wine, and beans;
bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat;
stir in rosemary. Serve immediately.

4 servings