Fish In Rosemary Broth

• 4 mahi mahi fillets (6 ounces each)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 3 cups chicken broth
• 1-1/2 cups white wine or additional chicken broth
• 5 plum tomatoes, seeded and chopped
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1/2 pound potato gnocchi (about 1-1/2 cups)
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

1. Sprinkle fish with salt and pepper. In a large ovenproof skillet, brown fish in 4-1/2 teaspoons oil for 2 minutes on each side. Bake, uncovered, at 425u0b0 for 6-8 minutes or until fish just turns opaque.
2. In a large saucepan, saute garlic in remaining oil for 1 minute. Add the broth, wine and tomatoes; bring just to a boil. Carefully add the asparagus, beans, gnocchi and rosemary. Cook, stirring occasionally, for 3-5 minutes or until asparagus is tender. Place fish in four serving bowls; spoon broth mixture over the top.

mahi, salt, pepper, olive oil, garlic, chicken broth, white wine, tomatoes, fresh asparagus, cannellini beans, potato, fresh rosemary

Taken from www.tasteofhome.com/recipes/fish-in-rosemary-broth/ (may not work)