2 tablespoons olive oil1 teaspoon minced garlic1.5 pounds fresh halibut fillet(4 fillets)1.75 cups Swanson® Chicken Broth2 tablespoons lemon juice2 cups cut leaf frozen spinach1 can (about 15 ounces) great northern beans, rinsed and drained
Stir 1 tablespoon oil and the garlic in a shallow dish. Add the fish and turn to coat.Heat the remaining oil in a 10-inch skillet over medium-high heat. Add the fish and cook for 4 minutes or until lightly browned on both sides. Remove the fish from the skillet.Stir the broth and lemon juice in the skillet and heat to a boil. Add the spinach, beans and red pepper. Return the fish to the skillet. Reduce the heat to low. Cover and cook for 2 minutes or until the fish flakes easily when tested with a fork.