Recipes

Directions

1. In one skillet, heat 2 Tbsp olive oil. Add 2 tsp garlic and 2 tsp rosemary. Cook for 1 minute.
2. Stir in beans, tomatoes with juice, and balsamic vinegar. Bring to boil.
3. Reduce heat and simmer for 5 minutes. Cover and keep warm while fish is cooking.
4. While the first skillet is simmering, heat 2 Tbsp olive oil in second skillet. Add 2 tsp garlic and 2 tsp rosemary. Cook for one minute.
5. Pour liquid from skillet 1 into skillet 2, add 1/2 cup water, and simmer for 5 minutes.
6. Add fish to skillet 2 and spoon hot liquid over each piece for 2 minutes. Flip fish and repeat. Cover for 2 more minutes or until fish is fully cooked (internal temperature should reach 145° F).
7. Divide bean mixture among serving plates, and top with fish and poaching juice. Serve immediately.