Serves 4

Salad Ingredients:

• 2 cups chopped plum tomatoes (1/2 pound)
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh parsley
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh minced garlic
• 1 tbsp extra virgin olive oil
• 1 can cannelloni beans (16oz.), rinsed and drained
• 3/4 teaspoon salt
• 3/4 teaspoon cracked black pepper

For the Halibut:

• Non stick cooking spray
• 4 Service Foods Halibut fillets
• Salt and pepper to taste

Directions:

1. Combine tomato, rosemary, parsley, vinegar, garlic, oil, and beans in a large bowl, stirring well. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over bean mixture; stir to combine.
2. Heat grill on medium high for 5 minutes (3 minutes for a grill pan). Spray the halibut with the cooking spray and season with the salt and pepper. Place on hot grill and cook for three minutes per side. Serve with the Tuscan bean salad.

Enjoy!
Chef Mike