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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 443.1
  • Total Fat: 12.3 g
  • Cholesterol: 34.9 mg
  • Sodium: 621.5 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 13.7 g
  • Protein: 32.9 g

View full nutritional breakdown of Hot Fennel and Navy Bean Salad with Halibut calories by ingredient
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Hot Fennel and Navy Bean Salad with Halibut

Submitted by: 1-STEP@A-TIME
Hot Fennel and Navy Bean Salad with Halibut

Introduction

Yumminess! This is a quick and easy recipe for any night of the week. Lots of flavours and very generous serving sizes. Easy leftovers for lunch! Yumminess! This is a quick and easy recipe for any night of the week. Lots of flavours and very generous serving sizes. Easy leftovers for lunch!
Number of Servings: 3

Ingredients

    Three 3 oz. fresh halibut fillets (or any firm white fish)
    Two tbsn olive oil
    Two anchovies
    OR
    One tbsn anchovy paste
    One small fennel bulb
    Four cloves of garlic
    One 28 oz. can of diced tomatoes (no salt added)
    One 14-16 oz. can of navy beans (well rinsed)
    Three tbsn capers (drained)
    Fifteen black kalamata olives (pitted)
    Salt & Pepper

Directions

- Heat one tbsn of olive oil in a deep frying pan with anchovy paste
- Roughly chop the fennel bulb into one inch pieces; discard the tough core
- Cook the fennel at medium/high heat in frying pan until nearly translucent and soft
- Add in chopped garlic; cook for another minute
- Add tomatoes, capers, olives and navy beans
- Cover and heat through for about ten minutes stirring occasionally
- While veggies simmer, salt and pepper the halibut and heat a frying pan to very hot with the other tbsn of olive oil
- Place the halibut seasoned side down in hot oil and cook for 3 minutes
- Flip fish and cook for about 1.5 minutes
- Divy the veggies up into three equal servings and place a 3 oz. halibut fillet on each serving
VOILA! C'est fini!


Number of Servings: 3

Recipe submitted by SparkPeople user 1-STEP@A-TIME.






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