Fish

Hot Fennel and Navy Bean Salad with Halibut is for Dinner.

Hot Fennel and Navy Bean Salad with Halibut takes 5 minutes to prepare.

Hot Fennel and Navy Bean Salad with Halibut takes 20 minutes to cook.

Hot Fennel and Navy Bean Salad with Halibut makes 3 servings.

The ingredients for Hot Fennel and Navy Bean Salad with Halibut are:

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

Here is how you make Hot Fennel and Navy Bean Salad with Halibut:

- 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 servingVOILA! C'est fini!Number of Servings: 3Recipe submitted by SparkPeople user 1-STEP@A-TIME.

The nutritional information for Hot Fennel and Navy Bean Salad with Halibut is:

• 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